Chicken Satay Skewers with Gado Gado

Prep: 15 mins

Marinate: 30 mins

Cook: 20 mins

Serves: 4

Difficulty:

Cuisine:

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Chicken satay skewers with homemade Gado Gado salad works for both dinner or lunch during the warmer months... or anytime!

Credit: Whisk Media Group

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Chicken Satay Skewers with Gado Gado

Ingredients:

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

Method:

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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