Discover a revamped version of the classic Japanese Oyakodon, the chicken and egg rice bowl, designed to support your weight loss journey.

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*INGREDIENTS*

**For the Sauce**
- 4½ tablespoons (67 ml) coconut aminos
- 2¼ tablespoons (33 ml) fresh orange juice
- 1½ tablespoons (22 ml) fish sauce
- 2¼ teaspoons (11 ml) rice vinegar
- ¼ teaspoon (1.25 g) garlic powder
- ¼ teaspoon (1.25 g) ginger powder
- ¼ teaspoon (1.25 ml) toasted sesame oil

**Additional Ingredients**
- ½ small yellow onion, thinly sliced (about 55 g)
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces (about 340 g total)
- 4½ tablespoons (67 ml) dashi or chicken broth
- 2 large eggs
- 1½ cups (255 g) cooked brown rice
- 2 scallions, thinly sliced, divided for cooking and garnishing
- Shichimi togarashi (optional, to taste)
- A pinch of cayenne pepper

*INSTRUCTIONS*

1. **Prepare the Sauce**:
- In a bowl, whisk together coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, and toasted sesame oil.
2. **Prepare Ingredients**:
- Slice the onion thinly.
- Cut the chicken thighs into small, bite-sized pieces.
- Thinly slice the scallions, keeping some for cooking and some for garnishing.
3. **Cook Onion and Chicken**:
- In a 10-inch skillet, pour the prepared sauce and 4½ tablespoons of dashi or chicken broth.
- Add the sliced onion and chicken pieces in a single layer.
- Bring the mixture to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer.
- Cook covered until the chicken is fully cooked and the onions are tender, about 7-10 minutes.
4. **Add Scallions**:
- Once the chicken and onion are cooked, scatter most of the scallions (reserving some for garnish) over the mixture in the skillet.
5. **Add Eggs and Finish Cooking**:
- Whisk the eggs in a separate bowl until frothy.
- Gently drizzle the eggs over the chicken, onion, and scallion mixture in the skillet.
- Continue cooking, covered, on medium-low heat until the eggs are set, about 2-3 minutes.
6. **Serve**:
- Place cooked brown rice into bowls.
- Top with the chicken, egg, and sauce mixture.
- Garnish with the remaining scallions.
- Sprinkle shichimi togarashi if desired.

*NUTRITIONAL PROFILE*
- Calories: Approximately 450-500 kcal
- Protein: ~62 g
- Carbohydrates: ~45 g
- Fat: ~15 g
- Fiber: ~7 g
- Sugar: ~5 g

PS: Some of the links in this description are affiliate links that I get a kickback from 😜

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