How to make it
Heat pan with a little oil over medium heat. Stir-fry onion slices until softened and sweet aroma comes out.
Add 1/2 pack of Sauce for Teriyaki Chicken and about 150ml water. Stir well and bring to a boil (adjust sauce amount to taste).
Add chicken fillet, reduce to low heat and simmer for 8–10 minutes until chicken is cooked through and absorbs the sauce.
Beat the eggs in a bowl until completely uniform.
Turn off the heat. Slowly pour the egg mixture into the pan, gently swirl the pan to spread the egg evenly. Let it sit for 2–3 minutes until the egg is partially set with a soft, runny surface.
Turn on low heat for about 1 minute to lightly set the bottom while keeping it silky.
Taste before serving and drizzle a little more sauce if desired. Ready to serve!
