Japanese-style Scrambled Egg and Chicken Bowl

Step 1

Slice the 1 lb chicken breast into thin bite-sized pieces. In a small bowl, whisk the 4 eggs with a pinch of salt until just combined.

Step 2

In another small bowl, mix the 3 tbsp soy sauce, 2 tbsp mirin, and 1 tsp sugar to make the sauce.

Step 3

Heat 1 tbsp of the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6-8 minutes. Remove to a plate.

Step 4

Reduce heat to medium, add the remaining 1 tbsp oil to the skillet. Pour in the eggs and scramble gently until soft and just set, about 2-3 minutes.

Step 5

Return the chicken to the skillet, pour in the sauce, and stir everything together for 1 minute until the sauce coats the chicken and eggs.

Step 6

Serve the mixture over the 2 cups cooked rice and top with the 0.5 cup microgreens or sprouts.

Step 7

Optional: add a sprinkle of sesame seeds or a drizzle of chili oil for extra flavor.