Teriyaki Chicken Bowls | New Zealand

Ingredients

• 1 ½ cups white rice
• ¼ cup Lee Kum Kee Gluten Free Soy Sauce
• ¼ cup mirin
• 3cm fresh ginger, grated
• 1 clove garlic, crushed
• 2 tbsp sugar
• 1 tbsp Lee Kum Kee Pure Sesame Oil
• 600g chicken thigh fillets, cut into bite size pieces
• 2 cups shelled edamame
• 2 carrot, cut into small sticks
• 2 spring onions, finely sliced
• 1 tbsp sesame seeds, lightly toasted in a dry frying pan