This is a savory and sweet dish. The best of both worlds.

These are served in rice bowls typically with the chicken and egg dish on top of the rice.

Best with a Wok because of its large capacity.

This recipe can be doubled, which makes sense since most chicken breast sells at least a pound or more in size.

Most bags of Spinach are 10 oz too (essentially doubled).

So just double everything, but make sure you have enough pan space to handle it (the 8 eggs and chicken will take up tons of space) and you don't want anything to overflow.

I used a large fry pan instead of a wok once and some egg overflowed, burnt on my stove top, and it took 20 minutes for the eggs to set instead of 5 minutes. Still was good, but a mess.

Use a Wok for sure.

The mirin will be in the ethnic isle in your supermarket. If you cannot find mirin, brown sugar is fine. Mirin is sweetened Sake (rice wine).

You can use baby spinach or regular spinach, from the bag.

Cook the rice separately as you normally would.

This recipe is easy, delicious, and makes 8 servings at least when doubled. So you will have leftovers for lunch during the week or another dinner entirely.

Japanese Chicken and Egg Donburi

1 1/2 Tbsp canola oil, divided
1 6 oz bag baby spinach leaves
1 medium onion, sliced
1/4 tsp salt, divided (optional)
2 tsp minced fresh ginger root (or ground)
8 oz boneless, skinless chicken breast, cut into thin strips
3/4 c reduced-sodium chicken broth
2 Tbsp low-sodium soy sauce
1 Tbsp mirin or brown sugar
4 eggs, lightly beaten
2 c cooked brown rice (regular or instant)

Directions Place a wok or large nonstick skillet over medium-high heat.
Add 1 teaspoon oil plus spinach and cook until spinach wilts and turns
dark green, about a minute. Remove spinach to plate.
Add 1 1/2 teaspoons oil to wok. Stir in onion and cook for 2 minutes.
Stir in 8 teaspoon salt. Add ginger and cook for 45 seconds.
Sprinkle chicken with remaining 8 teaspoon salt and add to wok with
remaining 1 1/2 teaspoons oil. Cook until chicken is opaque, 2 to 3
minutes. Reduce heat to low.
In a small bowl, whisk together broth, soy sauce, and mirin; add to
wok. Stir in spinach and cook until mixture begins to bubble gently.
Pour eggs over top of chicken-spinach mixture; cover and cook until
eggs set, 2 to 3 minutes.
To serve, spoon a half cup of rice into each of four deep soup bowls.
Top with chicken-egg mixture.

1 Box Dreamfields Rotini
1 8 oz washed and sliced mushrooms
2 Shallots - sliced
4 Tablespoons Benacol or Smart Balance
4 tablespoons flour
8 oz or 1/2 container Reduced Fat Sour Cream
1 Can Beef Broth
1 package shady brook farms 93% ground turkey
salt and pepper
Start the Sauce first:

place 2 tablespoons smart balance or benacol in fry pan at medium high
heat. Add the shallots and mushrooms. Cook until Soft. Remove from pan.

While making the sauce, now is the time to start boiling the water for pasta.

Add pasta as soon as water is boiling. drain. Hopefully the pasta is completed at the same time the sauce is completed.........

Add ground turkey to fry pan, and brown until no longer pink. drain liquid from fry pan.

Add remaining 2 tablespoons of smart balance or benacol to turkey in fry pan. once melted, immediately add the 4 tablespoons of flour, stir.

Add Beef Broth and continue to stir until slightly thickened.

Add the mushrooms and onions back into the fry pan.

Stir in the sour cream. Cook until hot, not boiling. Sauce over pasta in a bowl. Yum.

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