Soy glazed chicken and roasted edamame Buddha bowl

Buddha bowl:

1. Grate the garlic and ginger, place into a bowl along with the soy sauce, mix well add the chicken and leave to marinate for at least 1 hour or overnight if possible
2. Pre heat the oven to 180c
3. Place a frying pan onto medium to high heat, allow the frying pan to get got before sealing the chicken off
4. Place into a baking tray and put into the oven until golden brown and above 75c in the middle
5. Place any left over soy sauce into a sauce pan and reduce and glaze over the chicken once removed from the oven
6. Place the brown rice into sauce pan, cover with water and place onto a medium heat and bring to the boil, place a lid on top, lower the heat and simmer for 10 minutes until the rice is cooked
7. Into another frying pan, place the edamame bean and cook until golden brown on both sides
8. Cut the bok choi and broccoli steam off, place into boiling water cook until al dente
9. Slice the chili and spring onion
10. When making the Buddha bowl, place the glazed chicken, brown rice, roasted edamame bean, bok choi, broccoli and slaw into the serving dish
11. Garnish with pickled onion, spring onion, red chili crispy onion white and black sesame seeds

    Citrus slaw:

1. Cut the vegetables - white cabbage (shred), red cabbage (shred), grated carrot, red onion (finely sliced)
2. Place cabbage, carrot and onion into a bowl and mix well. Set aside
3. In another bowl, place the oil, salt, pepper, orange zest, orange juice, lemon zest, lemon juice, lime zest and lime juice, mix well and add to the vegetable and mix well

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