Vietnamese Chicken with Brown Rice

Steps

1. Preheat BBQ hot plate to medium (if using). Combine rice, water and a pinch of salt in a medium pot and bring to the boil with the lid on. As soon as it boils, 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.
2. Pat chicken dry and toss in a medium bowl with first measure of Vietnamese paste and season. Set aside to marinate for a few minutes.
3. Thinly slice spring onions, carrot and capsicum. 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.
4. Set chicken aside, covered with foil, to rest. Keep pan on same heat. Stir-fry spring onions and carrot for 2 minutes, until starting to soften. Add capsicum, sugar snap peas, water and second measure of Vietnamese paste. Stir-fry for a further 2 minutes, until vegetables are tender.
5. Return chicken, along with 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.
6. To serve, spoon Vietnamese chicken and brown rice into bowls and sprinkle with crispy shallots.