Serve these vibrant chicken skewers on a bed of bok choy and fluffy rice.
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 sea salt flakes
- 1 teaspoon sichuan peppercorns, crushed
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon Chinese five spice
- 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 oyster sauce
- 2 teaspoons soy sauce
- Steamed jasmine rice, to serve
- Oyster sauce, extra, to serve
Equipment
- 12 bamboo skewers (see note)
Method
- Step 1Thread 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.
- Step 2Heat 1 teaspoon 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.
- Step 3Heat 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.
- Step 4Spoon 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.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1788 kj
Energy
24g
Fat Total
6g
Saturated Fat
6g
Fibre
45g
Protein
178mg
Cholesterol
1872.8mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
Note: You will need to soak 12 bamboo skewers in cold water for 15 minutes for this recipe.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Australian Good Taste
0