Japanese Chicken Donburi

Japanese Chicken Donburi

Japanese Chicken Donburi

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   18 Points
Cuisine
  • Japanese
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 6 cups baby spinach leaves (about 6 oz) rinsed, drained
  • 1/2 pound boned skinned chicken breast rinsed and cut into ¼" strips
  • 6 cups cooked rice
  • 5 large eggs (yolks and whites separated)
  • 1 cup fat-skimmed chicken broth
  • 2 tablespoons minced fresh ginger
  • 1 onion - (6 oz) peeled, and
  • 1/4 cup diced Roma tomato
  • 1 cup salad oil
  • 2 tablespoons Soy sauce
  • 4 tablespoons sugar
Instructions

In a deep 10-inch or 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.

Add broth, soy sauce, and sugar.

Add chicken to pan. Bring to a boil.

Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices.

Sprinkle with tomato.

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