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How to make Chicken gado gado salad

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 500g baby cream delight potatoes
  • 200g green beans, trimmed, halved
  • 4 eggs
  • 2 teaspoons rice bran oil
  • 300g firm tofu, cut into 2cm cubes
  • 1/3 cup smooth peanut butter
  • 1 long red chilli, finely chopped
  • 165ml can light coconut milk
  • 1 1/2 tablespoons kecap manis
  • 1 tablespoon lime juice
  • 1 carrot, peeled into ribbons
  • 1 Lebanese cucumber, sliced into rounds
  • 80g baby spinach
  • 150g packet Steggles Just Eat It oven-roasted chicken slices
  • 1/3 cup bean sprouts, trimmed
  • 2 tablespoons unsalted roasted peanuts, chopped
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve

Method

  • Step 1 Using a fork, prick potatoes all over. Place in a microwave-safe dish with 2 tablespoons water. Cover with plastic wrap. Microwave on HIGH (100%) for 5 minutes. Add beans. Cover. Microwave on HIGH (100%) for a further 3 minutes or until potatoes are tender and beans are bright green. Drain. Thickly slice potatoes.
  • Step 2 Meanwhile, place eggs in a small saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer gently for 4 minutes. Remove pan from heat. Carefully place eggs under cold running water to cool. Peel eggs and cut in half.
  • Step 3 Heat oil in a non-stick frying pan over medium-high heat. Add tofu. Cook, turning, for 2 minutes or until golden. Transfer to a paper towel-lined plate. Drain remaining oil from pan. Reduce heat to medium. Add peanut butter, chilli, coconut milk and kecap manis. Cook, stirring, for 5 minutes or until smooth and mixture has thickened slightly. Stir in lime juice.
  • Step 4 Arrange potato, beans, carrot, cucumber, spinach, chicken and tofu on plates. Drizzle with sauce and top with sprouts, peanuts and coriander. Serve with lime wedges.