1.Combine miso, mirin and half the oil in a medium bowl. Add chicken; turn to coat. Cover; refrigerate for 1 hour.
2.Meanwhile, cook rice in a large saucepan of boiling water for 20 minutes or until tender. Drain; rinse well.
3.Make creamy miso dressing: Whisk ingredients with 1 tablespoon waterin a small bowl until combined and smooth.
4.Preheat oven to 180°C/160°C fan
5.Boil, steam or microwave broccolini and asparagus until tender; drain. Cover to keep warm.
6.Heat remaining oil in an ovenproof frying pan over high heat; cook chicken skin-side down first, for 2 minutes on each side or until golden. Transfer pan to oven; roast chicken for 15 minutes or until cooked through.
7.Place rice, chicken, broccolini, sugar snap peas and asparagus in a large bowl with cashews, herbs and half the dressing; toss to combine.
8.Serve chicken with rice and vegetable mixture, with remaining dressing spooned over.
White miso (shiro) is sweeter and milder in taste than brown, red and black miso, making it perfect for dressings. It is available from most major supermarkets and Asian food stores. You will need 1 bunch of broccolini and 1 bunch of asparagus for this recipe.