Step 1 Cut chicken pieces into quarters then place into a bowl. Add spice paste and lemongrass paste and toss well to coat.
Step 2 Bring 2 1/2 cups water to the boil, then add brown rice and red lentils. Cover and reduce heat to low. Cook for around 25 minutes, or until all water is absorbed and rice and lentils are cooked. Stand for 5 more minutes with lid on.
Step 3 Spray a wok with oil and place over high heat. Add chicken, reduce heat to medium and cook for 3–4 minutes on each side, or until cooked through. Remove, place into an ovenproof dish and cover. Set aside.
Step 4 Place wok back over high heat and add half the peanut oil. Cook shallots for 2–3 minutes until crunchy, then remove. Heat remaining oil in wok, add ginger and cook gently for a minute. Add spinach, toss, then cover and cook until wilted. Add shallots back to spinach.
Step 5 Serve chicken alongside rice, lentils and spinach.