Ingredients

· ¼ cup hoisin sauce

· 2 tablespoons soy sauce

· 2 tablespoons vinegar

· 1 teaspoon Chinese five-spice powder

· 2 garlic cloves, crushed

· 6 chicken thighs, halved lengthways

· 4 green onions, cut into lengths, plus extra to serve

· 1 tablespoon peanut oil

· 450 g jasmine rice

· 400 g vegetable stir-fry mix

· ¼ cup oyster sauce

Method

Preheat the oven to 220°C. Line a baking tray with baking paper. Combine hoisin, soy sauce, vinegar, five-spice powder and garlic in a jug. Reserve two tablespoons of the sauce mixture. Combine the remaining mixture and chicken in a bowl. Thread three pieces of chicken and four pieces of onion alternately onto the skewers. Place on the prepared tray. Bake for 20 minutes, brushing with reserved marinade every five minutes, or until chicken is cooked through. Meanwhile, heat a wok over high heat. Add oil. Swirl to coat. Add rice. Stir-fry for two minutes or until lightly toasted. Add the vegetables and oyster sauce. Stir-fry until heated through. Serve fried rice topped with skewers and extra onion.