High Protein Chicken Oyakodon

Add soy sauce, water, mirin, dashi powder and sweetener to a small pan and bring to a simmer. Add sliced onions and cook 1–2 minutes until slightly softened. Add sliced chicken thigh and simmer gently until mostly cooked. Let the liquid reduce for about 30–60 seconds, adding more water if it reduces too much. Lightly beat egg and egg whites together, keeping streaks. Pour egg mixture evenly over chicken. Cover and cook on low until softly set. Slide over rice and top with green onions.