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Chicken kebabs

Prep Time:

Cook Time:


4 Servings


8 Honey Soy Chicken Kebabs

1 bunch baby bok choy, sliced lengthways into quarters

1 red capsicum, sliced

200g oyster mushrooms

200g snow peas, trimmed

1/4 cup soy sauce

2 tsp grated ginger

1 bird's eye chilli, seeds removed and finely sliced


Bring a large wok or saucepan of water to the boil. Place the baby bok choy and capsicum into a steamer, place over the boiling water and steam for 3-4 minutes. Add the mushrooms and snow peas and steam for a further 3-4 minutes.  Fry or Grill the chicken kebabs, they will take about 10-12 minutes.

Meanwhile, to make the dressing, combine the soy sauce, ginger and chilli in a small bowl. To serve, arrange the vegetables on a large platter and pour over the dressing, add some boiled rice and top with the kebabs.

If you don’t have a steamer you can always stir fry the greens instead.

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