Teriyaki Chicken Donburi - cooking recipe

Ingredients

2/3 cup medium grain white rice
1 tbsp vegetable or peanut oil
1 lb boneless skinless chicken thighs, trimmed and cubed
1 medium onion, thinly sliced
5 oz button mushrooms, quartered
2 pkg (2/3 oz each) instant miso soup
1/2 cup teriyaki marinade
2 tbsp sugar
4 None eggs, lightly beaten
2 None green onions, sliced
2 tsp sesame seeds, toasted

Preparation

Cook rice in a large saucepan of boiling salted water for 8-10 mins or until rice is tender. Drain.
Meanwhile, heat half the oil in a large skillet on medium-high heat. Cook and stir chicken for 4 mins or until browned. Transfer to a heatproof bowl. Heat remaining oil in same pan on medium heat. Add onion and mushroom; cook and stir for 3 mins or until softened. Transfer to bowl with chicken.
Combine miso and 1 1/2 cups water in a medium saucepan. Bring to a boil. Add marinade and sugar. Reduce heat to low; simmer for 2 mins. Add chicken mixture; simmer for 5 mins. Gently pour egg into pan. Cover; simmer for 2 mins.
Spoon rice into bowls. Top with chicken mixture and broth. Serve sprinkled with green onion and sesame seeds.