spicy chicken kabobs with cilantro rice

[from a cookbook called THAI]

Serves 4

Chicken Kabobs:

3 tbsp oyster sauce

2 tbsp soy sauce

1 inch fresh ginger root, peeled and chopped

4 tbsp honey

2 tbsp dark brown sugar

2 tsp cornstarch

4 skinless boneless chicken breasts

2 red bell peppers seeded and cut into 1 inch squares

Cilantro rice

2 tbsp oil

6 scallions chopped

generous 1 cup jasmine rice

2.5 c chicken stock

4 oz bok choy coarsely chopped

4 oz baby spinich leaves

LARGE handful of fresh cilantro

Soak bamboo skewers in water for at least 30 min. Mix all Kabob ingredients, except chicken and peppers in a bowl. Add chicken cubes and toss to coat. Cover and let marinate for 2 hours in the fridge.

Preheat the oven to 375*

Alternate chicken cubes and red peppers on the skewers. Heat a ridged (or not ridged) grill pan until hot and cook the skewers over high heat for 3-4 minutes, turning until they're browned all over. Transfer to a cookie sheet and cook in the preheated oven an additional 10-12 min or until cooked through.

Cilantro rice:

Heat oil in preheated wok/pot. Add the scallions and stir-fry over medium heat for 30 seconds or until softened. Add the rice and stirfry for 2-3 min. Add the stock and bring to a boil, stirring occasionally. Reduce heat and simmer 10-12 min or until rice is tender, add more stock/water if necessary. Add bok choy, spinich and cilantro and cook, stirring for 1-2 min or until wilted.

Eat :)