1 long red chilli, seeded, finely chopped
1 garlic clove, crushed
2 teaspoons finely grated ginger
1 tablespoon peanut oil
¼ cup light soy sauce
1 tablespoon lemongrass paste or finely chopped lemongrass
1 tablespoon rice wine vinegar
1 teaspoon brown sugar
1 teaspoon sesame oil
1 red onion, cut into wedges
1 bunch bok choy, quartered
200g snow peas, ends trimmed
2 cups steamed jasmine rice
Use a large sharp knife to cut the chicken in pieces. Place in a large bowl. Add chilli, garlic, ginger, peanut oil, half the soy sauce and half the lemongrass. Toss to combine. Cover with plastic wrap. Place in the fridge for 10 minutes to develop the flavours.
Meanwhile, place the rice wine vinegar, sugar, sesame oil, remaining soy sauce and remaining lemongrass in a small bowl. Stir to combine.
Heat a chargrill on medium. Cook the chicken for 3 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thickly slice.
Cook onion, bok choy and snow peas on the grill for 1–2 mins each side or until lightly charred. Transfer to a bowl. Drizzle with rice wine vinegar mixture and toss to combine.
Divide the bok choy mixture and rice evenly among serving plates.
Top with chicken to serve and enjoy.