Add 1 cup (2 cups) warm water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce. Using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.Peel, then mince or grate ginger.Thinly slice green onions, keeping greens and whites separate.

Heat a large non-stick pan over medium-high heat. When the pan is hot, add carrots, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water. Season with salt and pepper. Cook, stirring often, until liquid is mostly absorbed and carrots start to soften, 3-4 min.Reduce heat to medium. Add bok choy and 1 tbsp (2 tbsp) oyster sauce. Stir to mix. Cook, stirring often, until veggies are tender-crisp, 3-4 min. (TIP: If the pan dries out too much, add 1-2 tbsp water at a time to prevent sticking!)Transfer to a plate and cover to keep warm.Carefully wipe the pan.

Pat chicken dry with paper towels.On a clean cutting board, cut chicken into 2-inch pieces. Add chicken and cornstarch to a shallow dish. Season with salt and pepper. Toss to coat.

Reheat the same pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side. Reduce heat to medium. Add brown sugar, ginger and green onion whites. Cook, stirring often, until fragrant and sugar dissolves, 1 min.Add remaining oyster sauce, fish sauce, 1 tbsp (2 tbsp) butter and 3/4 cup (1 1/2 cups) water. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 3-4 min.\*\*

Fluff rice with a fork, then stir in half the crispy shallots.Divide rice and veggies between plates.Top with chicken and any remaining sauce in the pan.Sprinkle remaining green onions and remaining crispy shallots over top.