High-Protein Chicken & Egg Rice Bowl

Chicken

• 4 boneless chicken thighs (about 600 g), cut into bite-size pieces
• 1.5 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp black pepper
• 2 tbsp cornstarch
• 1 tbsp neutral oil

Sauce

• 3/4 cup chicken stock
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp honey

To finish

• 1 small onion, sliced
• 4 eggs, lightly beaten
• Green onion and toasted sesame seeds, to garnish
• Steamed rice, to serve

Directions

• Season the chicken with the soy sauce, oyster sauce, black pepper and cornstarch; toss to coat.
• Mix the sauce: stir together the chicken stock, soy sauce, dark soy sauce and honey.
• Heat the oil in a pan over medium-high and pan-fry the chicken 3-4 minutes until golden; remove and set aside.
• Add the sliced onion to the same pan and saute 2-3 minutes until softened.
• Pour in the sauce, return the chicken, and simmer 4-5 minutes until glossy.
• Reduce the heat, drizzle the beaten eggs over the top, and cook about 2 minutes until just set and silky.
• Spoon over steamed rice and top with green onion and sesame seeds.

Tiffy Cooks' 20-minute weeknight chicken-and-egg rice bowl (oyakodon-style), saved from her Instagram reel. Method from the video; the full recipe card lives at tiffycooks.com.