Teriyaki Chicken Donburi

• 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

1. Cook rice in a large saucepan of boiling salted water for 8-10 mins or until rice is tender. Drain.
2. 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.
3. 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.
4. Spoon rice into bowls. Top with chicken mixture and broth. Serve sprinkled with green onion and sesame seeds.

medium grain white rice, vegetable, chicken thighs, onion, button mushrooms, soup, teriyaki marinade, sugar, eggs, green onions, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/35203 (may not work)