Sticky chicken with infused rice and daikon

Chicken glaze

• 1 tbsp brown sugar
• 2 tbsp dark soy sauce

Chicken marinade and rice

• 4 skinless chicken thigh fillets
• 2 tbsp mirin
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• ⅛ tsp cayenne pepper
• 2 garlic cloves
• 300 g white basmati rice
• 1000 g liquid chicken stock (see Tips)
• olive oil spray
• 200 g daikon, cut into matchsticks
• 100 g frozen edamame beans, defrosted and podded
• 100 g snow peas, cut into slices
• 1 fresh long red chilli, cut into thin slices, to garnish
• fresh coriander leaves, to garnish