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Preheat a grill to medium high and brush the grates
with vegetable oil. Combine 2 tablespoons vegetable
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 four 10-inch
skewers. Thread the peppers and bok choy onto 4 more
skewers.
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.
Meanwhile, brush the vegetable kebabs with vegetable
oil and season with salt. Grill until the vegetables
are charred, about 3 minutes per side. Serve with the
chicken kebabs.
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