Pickled Ginger & Teriyaki Chicken Brown Rice Bowl

Ingredients

• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup ginger wine
• 1 tbspn brown sugar
• 1 tspn sesame oil
• 1 clove garlic, crushed
• 4 skinless boneless chicken thighs (approximately 600g)
• 2 tspn vegetable oil
• 1 large carrot, peeled and spiralised
• 1 bunch Chinese broccoli, trimmed, chopped into bite sized pieces
• 1 cup frozen soy beans, thawed
• 1/4 cup pickled ginger
• 2 spring onions, julienned
• 1 tspn sesame seeds
• 1 cup brown rice, cooked (to serve)
• 1 tspn Japanese rice seasoning (bonito and nori furikake), optional (to serve)