Easy Chicken Oyakodon (Chicken & Egg Rice Bowl)

1 Mix sauce ingredients together in a small bowl.
2 Preheat pan to medium heat with oil. Add the sliced onions to cook until slightly softened, about 1-2 minutes.
3 Pour sauce over onions, then add chicken to simmer on medium heat and cook for about 5–7 minutes or until the chicken is cooked through.
4 Crack eggs into a bowl and gently use a chopstick or fork to break up the egg yolks. DO NOT whisk the eggs! 
5 Pour the eggs evenly over the simmered chicken and onion. Cover with a lid and cook for 1–2 minutes, or until the egg is just set but still soft (don’t overcook!).
6 Scoop warm rice into bowls and gently slide the chicken-egg mixture over the top.
7 Garnish with chopped green onion!