501 kcal
38g protein · 20 min
Chicken Oyakodon
A leaner Japanese chicken-and-egg rice bowl: skinless thigh simmered in a savoury soy dashi, sweetened with a touch of kicap manis instead of piles of sugar, finished with silky just-set egg — all in one pan.
501 kcal38g ProteinOne pan
501 kcal↓ saves ~ 60 kcal
Traditional sugar-heavy oyakodon≈560 kcal
MakanFit501 kcal
P 38gC 54gF 14gFib 2g
Why it fits your goal
JapaneseDashi-built umami, light on oil, heavy on steam/grill — we fill in the portion size and protein.
Key ingredients
- Skinless chicken thigh · 22.3g
- Egg · 10g
- Light soy sauce · 0.8g
Prep
8
min
Cook
12
min
Serve
1
Servings
Total · 20 min
Equipment needed:🔧 tool_non_stick_pan
Share this dishServings
1
Protein· 2
- 120 g skinless chicken thigh (bite pieces)120g
- 80 g egg (about 1½, beaten)80g
Carbs· 1
- 55 g jasmine rice (raw, cooked)(staple)55g
Vegetables· 3
- 50 g red onion (sliced)50g
- 4 g ginger (minced)4g
- 10 g spring onion (sliced)(optional)10g
Sauces· 2
- 10 g light soy sauce10g
- 6 g sweet soy (kicap manis)6g
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