Chicken Teriyaki Rice Bowl

• 300g chicken breast, sliced
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp honey
• 1 garlic clove
• 150g rice
• 120g frozen edamame
• 1 tsp sesame seeds

1. 1

   Cook rice and boil edamame until tender; drain.

2. 2

   Sear the chicken in a hot pan until golden, 6 min.

3. 3

   Add soy, mirin, honey and garlic; bubble 2–3 min until the chicken is glossy and coated.

4. 4

   Serve over rice with edamame and a sprinkle of sesame seeds.