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Chicken & Egg Donburi

A delicious and nutritious meal any time of the day!


8boneless, skinless chicken thighs
1 tbspMaggi seasoning
1 tbspmirin or dry white wine
1 tbspmaple syrup
1 tspsesame oil
2 tbspsoy sauce
2 diced shallots
2 cupschicken stock
6large eggs beaten
4 cupscooked rice to serve
1green onion sliced
salt and pepper to taste

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# Eggs RequiredSmallMediumExtra Large
1 egg211
2 eggs322
3 eggs443
4 eggs653
5 eggs764
6 eggs875


Step 1

Cook 4 cups of rice according to package instructions.

Step 2

Cut 8 boneless, skinless chicken thighs into 1-inch cubes.

Step 3

Put chicken thighs, 1 tbsp Maggi seasoning, 1 tbsp mirin, 1 tbsp maple syrup, 1 tbsp sesame oil, and 2 tbsp soy sauce in a bowl. Mix and set aside.

Step 4

Dice 2 shallots and put in pan on medium heat with 2 cups of chicken stock. Add shallots to pan and cook for 2-3 minutes until shallots soften.

Step 5

Add chicken mixture and cook for 2-3 minutes per side until cooked through and no pink remains.

Step 6

Whisk 6 large eggs in a bowl and pour into pan once chicken is cooked through.

Allow eggs to set, then scramble by mixing them with chicken.

Cook an additional 2-3 minutes.

Step 7

Thinly slice 1 green onion.

Step 8

Serve egg and chicken mixture over a bowl of rice. Top with green onion and additional soy sauce if desired.

Don’t have Maggi seasoning? Try substituting with equal parts Worchestershire sauce and soy sauce (use a 1/2 tbsp of each as a substitution).

This recipe was created by Chef Stephen Barrett of Seasoned Plate.

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