Salt & Pepper Chicken Skewers With Stir-Fried Bok Choy

You will need to soak 12 bamboo skewers in cold water for 15 minutes for this recipe.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 6  about 900g chicken thigh fillets, cut into 2cm pieces
• 1  red capsicum, halved, deseeded, cut into 2cm pieces
• 4  spring onions, ends trimmed, cut into wedges
• 2  teaspoons flaked sea salt
• 1  teaspoon szechuan peppercorns, crushed
• 1  teaspoon fresh ground black pepper
• 1⁄2 teaspoon Chinese five spice powder
• 1  tablespoon  peanut oil
• 2  garlic cloves, crushed
• 2  teaspoons  finely grated fresh ginger
• 3  bunches baby bok choy, ends trimmed, quartered lengthways
• 1  tablespoon  lee kum kee panda oyster sauce
• 2  teaspoons  lee kum kee premium soy sauce
•  steamed  jasmine rice, to serve
•  lee kum kee oyster sauce, extra, to serve

Directions

1. Thread the chicken, capsicum and spring onion among the skewers. Combine the sea salt, sichuan pepper, black pepper and five spice in a small bowl. Sprinkle the seasoning mixture evenly over both sides of the chicken skewers.
2. Heat 1 tsp of the oil in a large non-stick frying pan. Add the chicken skewers and cook for 3 minutes each side or until golden brown and cooked through. Remove from the heat and set aside.
3. Heat the remaining oil in a wok over high heat until just smoking. Add the garlic and ginger and stir-fry for about 30 seconds or until aromatic. Add the bok choy, oyster sauce and soy sauce, and stir-fry for 2 minutes or until the bok choy just wilts. Remove from the heat.
4. Spoon the steamed rice among serving bowls. Top with the bok choy mixture and chicken skewers, and drizzle with extra oyster sauce, if desired. Serve immediately.