High Protein Chicken & Egg Rice Bowl
Dive into a deliciously satisfying high-protein chicken and egg rice bowl that’s ready in a flash! Loaded with tender, marinated chicken and perfectly fried eggs atop fluffy rice, this weeknight winner is your new go-to for a quick, nutritious meal. Drizzle with a savory soy sauce or a sprinkle of sesame seeds, and you’ve got a dish that’s as delightful to eat as it is simple to make!
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- onion
🥩Meat & Seafood(2)
- chicken thigh (454 g)
- chicken stock
🥛Dairy & Eggs(1)
- egg
🫙Pantry Staples(2)
- cornstarch
- honey
🧂Spices & Seasonings(1)
- black pepper
🍯Sauces & Condiments(3)
- dark soy sauce
- oyster sauce
- soy sauce
👨🍳 Instructions
- 1
Season chicken thigh with soy sauce, oyster sauce, black pepper, and cornstarch.
- 2
Mix together chicken stock, soy sauce, dark soy sauce, and honey to create the sauce.
- 3
Pan fry the chicken for 3-4 minutes, remove and set aside.
- 4
Add an onion and sauté for 2-3 minutes, then pour in the sauce.
- 5
Add the chicken back in and simmer for another 4-5 minutes.
- 6
Drizzle in the egg and cook for another 2 minutes.
💡 Pro Tips
- ✓Marinate the chicken with cornstarch for exactly 15-20 minutes to create velvet coating - the cornstarch forms a protective barrier that keeps proteins from overcooking while creating silky texture.timing15-20 minutes
- ✓Heat your pan to 375-400°F before adding chicken so proteins sear immediately and form Maillard reactions, preventing moisture loss that makes chicken rubbery.technique375-400°F
- ✓Drizzle beaten egg in a thin stream while stirring the sauce in one direction to create silky egg ribbons - pouring too fast creates chunky scrambled bits instead of smooth strands.technique
- ✓Use dark soy sauce at 1:4 ratio with regular soy sauce specifically for color - it contains molasses that provides deep amber hue without oversalting the dish.ingredient1:4 ratio
- ✓Simmer the sauce-chicken mixture at exactly medium-low heat (200-220°F) to prevent the cornstarch coating from breaking down and becoming gluey.timing200-220°F
Share this recipe
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
Share this recipe
High Protein Chicken & Egg Rice Bowl
Dive into a deliciously satisfying high-protein chicken and egg rice bowl that’s ready in a flash! Loaded with tender, marinated chicken and perfectly fried eggs atop fluffy rice, this weeknight winner is your new go-to for a quick, nutritious meal. Drizzle with a savory soy sauce or a sprinkle of sesame seeds, and you’ve got a dish that’s as delightful to eat as it is simple to make!
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- onion
🥩Meat & Seafood(2)
- chicken thigh (454 g)
- chicken stock
🥛Dairy & Eggs(1)
- egg
🫙Pantry Staples(2)
- cornstarch
- honey
🧂Spices & Seasonings(1)
- black pepper
🍯Sauces & Condiments(3)
- dark soy sauce
- oyster sauce
- soy sauce
👨🍳 Instructions
- 1
Season chicken thigh with soy sauce, oyster sauce, black pepper, and cornstarch.
- 2
Mix together chicken stock, soy sauce, dark soy sauce, and honey to create the sauce.
- 3
Pan fry the chicken for 3-4 minutes, remove and set aside.
- 4
Add an onion and sauté for 2-3 minutes, then pour in the sauce.
- 5
Add the chicken back in and simmer for another 4-5 minutes.
- 6
Drizzle in the egg and cook for another 2 minutes.
💡 Pro Tips
- ✓Marinate the chicken with cornstarch for exactly 15-20 minutes to create velvet coating - the cornstarch forms a protective barrier that keeps proteins from overcooking while creating silky texture.timing15-20 minutes
- ✓Heat your pan to 375-400°F before adding chicken so proteins sear immediately and form Maillard reactions, preventing moisture loss that makes chicken rubbery.technique375-400°F
- ✓Drizzle beaten egg in a thin stream while stirring the sauce in one direction to create silky egg ribbons - pouring too fast creates chunky scrambled bits instead of smooth strands.technique
- ✓Use dark soy sauce at 1:4 ratio with regular soy sauce specifically for color - it contains molasses that provides deep amber hue without oversalting the dish.ingredient1:4 ratio
- ✓Simmer the sauce-chicken mixture at exactly medium-low heat (200-220°F) to prevent the cornstarch coating from breaking down and becoming gluey.timing200-220°F