Salt & Pepper Chicken Skewers With Stir-fried Bok Choy

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.