There's just something about a skewer that just says 'summer'. These honey-soy sticks served with a bright and crisp, gingery veg stir-fry are just what your warm weeknight needs. We've cooked ours in a pan, but you can go right ahead and fire up the barbie if you want to take things outdoors.
Heat ½ the oil in a frypan over medium heat. Add chicken skewers and cook for 3 minutes each side or until caramelised and cooked through. While skewers are cooking, continue with step 2.
Rinse and chop bok choy into 3cm pieces. Cut celery diagonally into thin slices. Trim and halve snow peas.
Grate ginger. Peel and crush garlic. Finely slice spring onion. Place ginger, garlic, oyster sauce, honey, cornflour and 20ml (1 tablespoon) water in a bowl and mix to combine.
Heat remaining oil in a frypan over high heat. Add celery and cook for 1 minute or until starting to caramelise. Add bok choy, snow peas and spring onion and cook, stirring continuously, for 1 minute or until vegetables start to soften.
Add ginger sauce to vegetables, stir to coat and cook for 30 seconds or until sauce has thickened slightly.
Heat rice according to packet instructions. Divide rice, chicken skewers and ginger veggies between bowls to serve.