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

Method

• 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.