Salt & pepper chicken skewers with stir-fried bok choy

Salt & pepper chicken skewers with stir-fried bok choy

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  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Serve these vibrant chicken skewers on a bed of bok choy and fluffy rice.

Featured in
Asian recipes, Main recipes


  • 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


  • 12 bamboo skewers (see note)


  • Step 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.
  • Step 2
    Heat 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 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.
  • Step 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.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1788 kj


  • 24g

    Fat Total

  • 6g

    Saturated Fat

  • 6g


  • 45g


  • 178mg


  • 1872.8mg


  • 4g

    Carbs (sugar)

  • 5g

    Carbs (total)

All nutrition values are per serve


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



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