Ingredients

· 1 tablespoon miso paste

· 1 tablespoon soy sauce

· 4 teaspoons golden caster sugar

· 2 teaspoons sesame oil

· 2 tablespoons rice vinegar

· 4 chicken thigh fillets, halved

· 2 carrots, cut into strips

· ½ cucumber, cut into strips

· 10 radishes, finely sliced

· 250 g brown rice

Method

Mix the miso, soy, two teaspoons sugar, one teaspoon of the sesame oil and one tablespoon of the vinegar in a bowl and toss with the chicken. Leave for 15 minutes. Heat the rest of the sugar with the vinegar until dissolved, let it cool, then toss with all the vegetables. Heat the grill to hot. Cook the chicken turning regularly, until sticky, glazed and cooked through, about 10 minutes. Toss the cooked rice with rest of the sesame oil, serve with the chicken and salad.