Ginger Chicken Rice Bowls | Donna Hay

Ingredients

• ½ cup (80g) sesame seeds
• 1 tablespoon extra virgin olive oil
• 6 chicken thigh fillets (750g), trimmed and halved
• 3½ cups (700g) cooked brown rice
• 2 tablespoons mirin (Japanese rice wine)
• 2 teaspoons rice wine vinegar
• 150g snow peas, trimmed, blanched and shredded
• 1 avocado, cut into wedges
• soy sauce and shredded nori, to serve
• 4 green onions, trimmed and finely chopped
• 2 tablespoons finely grated ginger
• 2 tablespoons finely chopped coriander
• 1 teaspoon sea salt flakes
• ¼ cup (60ml) vegetable oil