Preparation: Mix the soy sauce, mirin, brown sugar, and dashi or vegetable broth in a bowl. Set aside.
Sautéing: Heat the olive oil in a pan over medium heat. Add the ginger and garlic and sauté briefly until fragrant. Add the onion and sauté until it becomes translucent.
Broccoli: Add the broccoli and sauté briefly until it just starts to become tender.
Preparing chicken: Add the diced chicken to the pan and cook for about 4 minutes on each side until golden brown and cooked through.
Deglazing: Pour the soy mixture over the chicken and vegetables and stir everything well.
Eggs: Lightly beat the eggs in a bowl, keeping the yolk and white partially separated. Carefully pour the eggs over the pan. Optionally cover with a lid and let it cook gently until the eggs are just set.
Finishing: Season with pepper and salt. Sprinkle the spring onion over the dish and serve immediately.
Tips
Serve with steamed basmati rice for a complete meal. Add a spoon of Sriracha for extra spice. Prefer vegetarian? Replace the chicken with tofu and use vegetable broth.