- 750g chicken thigh fillets, cut into 4cm cubes
- 200g Passage to Asia Satay Chicken stir-fry sauce
- 150g green beans, trimmed
- 3 cups finely shredded Savoy cabbage
- 1 carrot, finely shredded
- 1 Lebanese cucumber, thinly sliced diagonally
- 1 small red onion, thinly sliced
- 4 eggs, hard boiled, halved
- Roasted peanuts, chopped, to serve
| - Place chicken into a bowl and add Passage to Asia Satay Chicken stir-fry sauce, reserving 1/4 cup to serve. Stir until well combined. Cover and marinate for 30 minutes. Thread diced chicken onto soaked skewers
- Meanwhile, bring a medium saucepan of water to the boil. Fill a large bowl with iced water. Cook beans for 2 minutes or until just tender. Transfer to iced water. Add cabbage to boiling water and cook for 2 minutes or until wilted. Add carrot and cook for 1 minute or until wilted. Transfer to bowl with beans. Drain and place into iced water
- Preheat oven to 180°C. Drain vegetables and place with cucumber, onion and egg onto a large platter
- Heat a chargrill over high heat or large non-stick frying pan over medium-high heat. Line a baking tray with baking paper. Cook skewers for 8 minutes or until browned on all sides. Transfer to tray. Place in oven for 10 minutes or until cook through. Serve skewers with gado gado, reserved sauce and chopped peanuts
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