CHICKEN TERIYAKI GYUDON BOWL


Ingredients:

1 (500 g) pack MAGNOLIA READY-TO-COOK CHICKEN TERIYAKI
1/2 cup chicken stock
2 tbsp cooking oil
1 (100 g) pc onion, sliced into rings
5 cups cooked rice
5 pc MAGNOLIA BROWN EGGS, cooked sunny side-up
1 tsp toasted sesame seeds
1 stalk green onions, chopped

Procedure:

  1. In a medium size pan, cook chicken with stock. When pan is dry, add oil and onions. Sauté until onions are soft.
  2. Top rice with egg, then chicken. Sprinkle with sesame seeds and scallions.  

 

Makes 5 servings.

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