Make Carrot salad by peeling the skin of a carrot. Grate the carrot or cut into julienne slices. Season with grated garlic, rice vinegar, sesame oil, salt, sugar, and black pepper.

Cut up chicken into bite sized pieces and season with soy sauce, rice vinegar, grated garlic and black pepper. Let sit for 10-15 minutes while you prep the vegetables and sauce.

Make teriyaki sauce by combining soy sauce, chicken broth, rice vinegar, white sugar, gated garlic, red pepper flakes and white pepper. Whisk to combine. In a separate small bowl combine cornstarch with cold water and stir well.

Bring a small pot of water to boil, add in edamame and cook for 4-5 minutes until desired done-ness. Drain all excess water from edamame.

Pour a good amount of oil into a wok and heat on medium. Slice small wonton wrappers into strips and fry in the hot oil for 1-2 minutes until golden. Transfer to a plate lined with a paper towel to absorb excess oil and lightly salt.

Drain excess oil from wok and place on high heat. Pour in avocado oil and stir-fry chopped bell pepper and edamame for 1-2 minutes or until desired doneness. Lightly season with salt.

Stir fry chicken in the same wok on high-medium heat until chicken takes on colour. Transfer chicken to plate.

In the same wok, pour in teriyaki sauce and simmer for 2-3 minutes on medium heat making sure to scrape any excess flavour on the bottom of the pan.

Pour the starch slurry into the teriyaki sauce. Allow to simmer for an additional minute or until sauce thickens slightly.

Make a Kewpie mayo sauce by combining ½ cup kewpie mayo with 1-3 tbsp water and mix well to combine. Adjust water amount depending on the viscosity preferred for the sauce.

Plate the garlic soy chicken, stir fried veggies, carrot salad, fried wontons and green onions over warm jasmine rice. Sprinkle white and black sesame seeds over the veggies and drizzle with kewpie mayo sauce all over to enjoy.