Whole30 Oyakodon
Experience the comfort and flavor of a Japanese classic with a Whole30 twist in this protein-packed Whole30 Oyakodon recipe. Perfect for clean eating enthusiasts, this dish features tender chicken thighs simmered in a rich, umami-packed sauce made from coconut aminos, ginger, and a splash of mirin substitute for a compliant option. Lightly beaten eggs create a silky topping, while cauliflower rice replaces the traditional white rice for a low-carb, Whole30-friendly base. Finished with a sprinkle of fresh green onions, this quick and satisfying meal comes together in just 40 minutes, making it ideal for busy weeknights. Whether you're following the Whole30 program or simply looking for a healthier take on oyakodon, this recipe delivers authentic flavor with a lighter spin!
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Recipe Information
Ingredients
- 400 grams chicken thighs, boneless and skinless
- 1 medium onion
- 60 ml coconut aminos
- 125 ml water
- 30 ml mirin (omit for strict Whole30 or use compliant substitute like apple juice)
- 1 teaspoon ginger, freshly grated
- 4 large eggs
- 500 grams cauliflower rice
- 2 tablespoons green onions, finely chopped
- 1 tablespoon ghee
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing the chicken thighs. Rinse them under cold water, pat them dry with paper towels, and cut into bite-sized pieces.
Peel and slice the onion thinly.
In a small bowl, whisk the coconut aminos, water, mirin (or substitute), and ginger until well-combined.
Crack the eggs into another bowl and gently beat them. Do not overmix; just break the yolks and give a few stirs.
Heat a medium-sized skillet over medium heat and add the ghee. Once melted, add the sliced onions and a pinch of salt. Cook until the onions are translucent and soft, about 5 minutes.
Add the chicken pieces to the skillet and cook until they are just turning white on the outside, about 3 minutes.
Pour the coconut aminos mixture over the chicken and onion in the skillet. Bring it to a simmer, then cover and cook for 5 minutes or until the chicken is cooked through.
While the chicken is cooking, in a separate large pan, add a tablespoon of ghee and heat over medium-high heat. Add the cauliflower rice, season with salt and pepper, and stir-fry for about 5-7 minutes until it is tender.
When the chicken is done, pour the beaten eggs over the skillet's contents in a circular motion. Gently stir the mixture once, cover, and cook on low heat for about 3 minutes or until the eggs are just set.
To serve, divide the cauliflower rice between the bowls and spoon the chicken and egg mixture over the top.
Garnish with chopped green onions and serve immediately.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 1841 mg | 80% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 17.8 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
