How to make it

1. Rinse the rice and cook according to packet instructions.

2. While the rice is cooking, combine the soy sauce, mirin, ginger, garlic and sugar in a small saucepan.  Simmer over a medium heat, stirring at times, for 5 minutes.

3. Heat the sesame oil in a large frying pan or wok over a medium-high heat, add the chicken and cook for 10 minutes, turning at times until well coloured and cooked through.  Once the chicken is cooked, pour over the teriyaki sauce and let it bubble around the chicken. Turn the chicken to coat in the sauce and remove the pan from the heat.

4. Bring a small pot of water to the boil and cook the edamame for 2-3 minutes until bright green.  Drain well.

5. Divide the rice between shallow bowls, arrange the edamame and carrot alongside and then top with chicken and drizzle with sauce from the pan.  Sprinkle with spring onion and sesame seeds.

6. Tip:  Make double quantity of the teriyaki sauce and transfer half to a clean jar with a lid.  Refrigerate and use as needed within a few weeks.