A family who was trudging through law school with us last semester, but moved to Japan to finish up the school year posted this on their blog. We tried it, loved it and decided to pass it on...
1 tablespoon vegetable oil
3/4 pound skinless, boneless chicken breasts - cut into strips or pieces
1/2 onion, thinly sliced
1 cup chicken broth
6 shiitake mushrooms (we just used a can of mushroom pieces)
1 carrot, julienned
3 tablespoons white sugar
6 tablespoons soy sauce
1/4 cup chopped green onions
5 eggs, beaten
Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 5 minutes. Serve over Japanese rice. Sprinkle other half of green onions on each serving. So easy!
**Your house will smell like a Japanese Restaurant, but it will be worth it!