Vietnamese Chicken with Brown Rice

Steps

1. BBQ hot plate to medium (if using).
2. Combine rice, water and a pinch of salt in a pot and bring to the boil with the lid on. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Pat chicken dry with paper towels. Toss in a medium bowl with ½ the Vietnamese paste and season with salt and pepper. Set aside to marinate for a few minutes.
4. Thinly slice spring onions and carrot, remove core and seeds from capsicum and thinly slice. Set all aside. Heat a drizzle of oil in a large fry-pan on medium-high heat. Stir-fry chicken, in two batches, for 3–4 minutes, until cooked through. Add more oil between batches, if needed.
5. Set chicken aside, covered with foil, to rest. Keep pan on the heat. Stir-fry spring onions and carrot for 2 minutes, until starting to soften. Add capsicum, sugar snap peas, water and remaining Vietnamese paste. Stir-fry for a further 2 minutes, until vegetables are tender.
6. Return chicken, any resting juices, cooked rice and fish sauce to pan and stir to combine. Cook for about 1 minute, until heated through. Season to taste with salt and pepper.
7. Spoon Vietnamese chicken and brown rice into bowls and top with a sprinkle of crispy shallots.