2 tablespoons vegetable oil, plus more for brushing
2 tablespoons soy sauce [i would use low sodium soy sauce]
2 teaspoons grated peeled ginger
1/2 teaspoon Chinese Five- spice powder
1/2 teaspoon ground white pepper
1 1/2 pounds skinless, boneless chicken thighs quartered
2 red or yellow bell peppers, cut into 1-inch pieces
4 bunches baby bok choy, quartered lengthwise
1/4 cup hoisin sauce
Toasted sesame seeds and sliced scallions, for topping
1. Preheat a grill to medium high and brush the grates with vegetables oil, the soy sauce, ginger, five spice powder and white pepper in a large bowl. Add the chicken and toss to coat. Thread the chicken onto 10-inch skewers. Thread the peppers and Bok Choy into 4 more skewers.
2. Grill the chicken covered, turning occasionally, until well marked, 10 to 12 minutes, brushing with the hoisin sauce during the last minute of grilling. Sprinkle with sesame seeds and scallions.
3. Meanwhile, brush the vegetable kebabs with vegetable oil. Grill until vegetables are charred, about 3 minutes per side. Serve the chicken kebabs.
This recipe is on page 131 of the September 2014 edition of Food Network Magazine.