Salt & Pepper Chicken Skewers With Stir-Fried Bok C

Name: Salt & Pepper Chicken Skewers With Stir-Fried Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ 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

Servings: persons

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
½ 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

1
Thread the chicken, capsicum and spring onion among the skewers.
2
Combine the sea salt, sichuan pepper, black pepper and five spice in a small bowl.
3
Sprinkle the seasoning mixture evenly over both sides of the chicken skewers.
4
Heat 1 tsp of the oil in a large non-stick frying pan.
5
Add the chicken skewers and cook for 3 minutes each side or until golden brown and cooked through.
6
Remove from the heat and set aside.
7
Heat the remaining oil in a wok over high heat until just smoking.
8
Add the garlic and ginger and stir-fry for about 30 seconds or until aromatic.
9
Add the bok choy, oyster sauce and soy sauce, and stir-fry for 2 minutes or until the bok choy just wilts.
10
Remove from the heat.
11
Spoon the steamed rice among serving bowls.
12
Top with the bok choy mixture and chicken skewers, and drizzle with extra oyster sauce, if desired.
13
Serve immediately.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Salt & Pepper Chicken Skewers With Stir-Fried Bok Choy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salt & Pepper Chicken Skewers With Stir-Fried Bok Choy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions