Mix the miso, soy, 2 tsp of the sugar, 1 tsp
of the sesame oil and 1 tbsp 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, cool, then toss with the veg.
Heat the grill to hot. Cook the chicken
turning regularly, until sticky, glazed and
cooked though, about 10 minutes. Toss the
cooked rice with the rest of the sesame oil
then serve with the chicken and salad.