Ingredients

· 80 ml soy sauce

· 80 ml lemon juice

· 1 tablespoon light brown sugar

· 2 teaspoons ginger, grated

· 1 teaspoon sesame oil

· 4 chicken thigh fillets

· 1 tablespoon vegetable oil

· 3 cups brown rice

· 2 avocados, thinly sliced

· 2 Lebanese cucumbers, chopped

· 200 g Perino tomatoes, halved

· 2 spring onions, sliced

· ½ cup coriander leaves

Method

In a small bowl, whisk the soy sauce, lemon juice, sugar, ginger and sesame oil until sugar has dissolved. In a sealable plastic bag, combine chicken, vegetable oil and one tablespoon of the soy dressing. Turn the chicken in bag to coat. Marinate in the fridge for at least two hours. Refrigerate remaining soy dressing. Prepare a barbecue for medium-high heat. Remove chicken from marinade. Barbecue chicken for five minutes each side or until cooked through. Set aside to rest. Slice the chicken. Divide rice among four bowls. Top with chicken, avocado, cucumber and tomato. Spoon remaining soy dressing over the chicken and veggies. Sprinkle with spring onions and fresh coriander leaves.