Barbecued Asian chicken breast with bean sprout salad

• 4 boneless, skinless, chicken breasts  

Marinade:

• 60 ml (1/4 cup) soy sauce
• 60 ml (1/4 cup) sugar
• 60 ml (1/4 cup) sesame oil
• 15 ml (1 tbsp) rice vinegar
• 15 ml (1 tbsp) lime juice
• 30 ml (2 tbsp) green onion, thinly sliced
• 15 ml (1 tbsp) fresh ginger, chopped
• 15 ml (1 tbsp) garlic, chopped
• 1 Thai chili pepper, seeded and minced (or hot pepper sauce)

Vinaigrette:

• 60 ml (1/4 cup) mixed sesame oil
• 30 ml (2 tbsp) lime juice, freshly squeezed
• 30 ml (2 tbsp) soy sauce
• 15 ml (1 tbsp) nuoc mâm (fish sauce)
• 10 ml (2 tsp) sugar
• 1 ml (1/4 tsp) crushed chili pepper

Salad:

• 300 g (10 oz) bean sprouts
• 500 ml (2 cups) baby spinach, torn into pieces
• 500 ml (2 cups) napa cabbage, torn into pieces
• 1 red bell pepper, cut into thin strips
• 100 ml (7 tbsp) unsalted peanuts, toasted and crushed