Cookwith - A Trip Down Memory Lane: Chicken Yakitori & Roasted Vegetable Rice Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tbsp mirin
• 1 tbsp sake (or dry sherry)
• 1 tbsp brown sugar
• 1 tbsp neutral oil (like grapeseed or avocado)
• 2 cloves garlic, minced
• 1-inch piece ginger, peeled and minced
• 2 red bell peppers, cut into 1-inch chunks
• 1 medium zucchini, cut into 1/2-inch rounds
• 1 small red onion, cut into wedges
• 1 cup uncooked jasmine rice
• 2 cups water
• 1/2 cup shelled edamame (thawed if frozen)
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• Lemon wedges, for serving