Hoisin-glazed chicken and bok choy skewers

Ingredients:

• 0.7 kg skinless and boneless chicken thighs, cut into 4 pieces
• 4 small bunches bok choy, quartered lengthwise
• 2 tbsp vegetable oil + extra for greasing
• 2 tablespoons soy sauce
• 2 tsp grated peeled ginger
• 0.5 tsp Chinese 5-spice seasoning
• 0.5 tsp ground white pepper
• 2 red or yellow bell peppers, cut into 2.5cm pieces.
• 1/4 cup hoisin sauce
• Toasted sesame seeds and chopped green onions, for sprinkling

Preparation:

1. Preheat the grill to medium-high heat and brush the grates with vegetable oil. In a large bowl, combine 2 tablespoons of vegetable oil, soy sauce, ginger, 5-spice seasoning and white pepper. Add the chicken and toss to coat thoroughly. Thread the chicken onto four 25 cm long skewers. Thread the bell pepper and bok choy onto four more skewers.
2. Grill the chicken, covered, turning occasionally, until crispy grill marks appear, 10-12 minutes, brushing with hoisin sauce one minute before done. Sprinkle with sesame seeds and green onions.
3. Meanwhile, brush the vegetable kebabs with vegetable oil and season with salt. Grill until the vegetables are golden brown, about 3 minutes per side. Serve with the chicken skewers.