Satay Chicken Gado Gado Salad with Crunchy Peanuts

Cut the potatoes into quarters. Trim the green beans. Shred the carrot and the green cabbage. Thinly slice the cucumber on the diagonal. Pick and chop coriander leaves, discarding the stalks.

In a medium pot, bring 3 cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Place the potatoes in a pot of salted water. Place pan on a high heat. Once boiling, reduce the heat to a rapid simmer for 10-12 minutes, or until potatoes are soft. Drain and set aside.

Pat the chicken tenderloins dry and season with salt and pepper. Slice chicken into bite sized pieces. Heat a frying pan, with a drizzle of oil, over a medium-high heat. Add chicken and potatoes and cook for 2-4 minutes on each side, or until golden brown. Remove from the pan and coat the chicken in half the satay sauce.

Fill the pot used in step 3 with fresh water, bring to the boil and add the eggs (optional) to cook for 6 minutes. After 4 minutes add the green beans. Cook for 2 minutes until just tender. Drain and eggs and beans under cold water until cool. Peel the eggs.

Arrange the rice, chicken, cabbage, green beans, carrot, potatoes and cucumber on serving plates. Cut eggs in half and place on top. Drizzle satay sauce and lime juice (to taste) over the dish. Finish the dish by scattering over the peanuts, coriander and chilli flakes (to taste).

Cut the potatoes into quarters. Trim the green beans. Shred the carrot and the green cabbage. Thinly slice the cucumber on the diagonal. Pick and chop coriander leaves, discarding the stalks.

In a medium pot, bring 3 cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Place the potatoes in a pot of salted water. Place pan on a high heat. Once boiling, reduce the heat to a rapid simmer for 10-12 minutes, or until potatoes are soft. Drain and set aside.

Pat the chicken tenderloins dry and season with salt and pepper. Slice chicken into bite sized pieces. Heat a frying pan, with a drizzle of oil, over a medium-high heat. Add chicken and potatoes and cook for 2-4 minutes on each side, or until golden brown. Remove from the pan and coat the chicken in half the satay sauce.

Fill the pot used in step 3 with fresh water, bring to the boil and add the eggs (optional) to cook for 6 minutes. After 4 minutes add the green beans. Cook for 2 minutes until just tender. Drain and eggs and beans under cold water until cool. Peel the eggs.

Arrange the rice, chicken, cabbage, green beans, carrot, potatoes and cucumber on serving plates. Cut eggs in half and place on top. Drizzle satay sauce and lime juice (to taste) over the dish. Finish the dish by scattering over the peanuts, coriander and chilli flakes (to taste).

Cut the potatoes into quarters. Trim the green beans. Shred the carrot and the green cabbage. Thinly slice the cucumber on the diagonal. Pick and chop coriander leaves, discarding the stalks.

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Place the potatoes in a pot of salted water. Place pan on a high heat. Once boiling, reduce the heat to a rapid simmer for 10-12 minutes, or until potatoes are soft. Drain and set aside.

Pat the chicken tenderloins dry and season with salt and pepper. Slice chicken into bite sized pieces. Heat a frying pan, with a drizzle of oil, over a medium-high heat. Add chicken and potatoes and cook for 2-4 minutes on each side, or until golden brown. Remove from the pan and coat the chicken in half the satay sauce.

Fill the pot used in step 3 with fresh water, bring to the boil and add the eggs (optional) to cook for 6 minutes. After 4 minutes add the green beans. Cook for 2 minutes until just tender. Drain and eggs and beans under cold water until cool. Peel the eggs.

Arrange the rice, chicken, cabbage, green beans, carrot, potatoes and cucumber on serving plates. Cut eggs in half and place on top. Drizzle satay sauce and lime juice (to taste) over the dish. Finish the dish by scattering over the peanuts, coriander and chilli flakes (to taste).

Cut the potatoes into quarters. Trim the green beans. Shred the carrot and the green cabbage. Thinly slice the cucumber on the diagonal. Pick and chop coriander leaves, discarding the stalks.

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Place the potatoes in a pot of salted water. Place pan on a high heat. Once boiling, reduce the heat to a rapid simmer for 10-12 minutes, or until potatoes are soft. Drain and set aside.

Pat the chicken tenderloins dry and season with salt and pepper. Slice chicken into bite sized pieces. Heat a frying pan, with a drizzle of oil, over a medium-high heat. Add chicken and potatoes and cook for 2-4 minutes on each side, or until golden brown. Remove from the pan and coat the chicken in half the satay sauce.

Fill the pot used in step 3 with fresh water, bring to the boil and add the eggs (optional) to cook for 6 minutes. After 4 minutes add the green beans. Cook for 2 minutes until just tender. Drain and eggs and beans under cold water until cool. Peel the eggs.

Arrange the rice, chicken, cabbage, green beans, carrot, potatoes and cucumber on serving plates. Cut eggs in half and place on top. Drizzle satay sauce and lime juice (to taste) over the dish. Finish the dish by scattering over the peanuts, coriander and chilli flakes (to taste).

Cut the potatoes into quarters. Trim the green beans. Shred the carrot and the green cabbage. Thinly slice the cucumber on the diagonal. Pick and chop coriander leaves, discarding the stalks.

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Place the potatoes in a pot of salted water. Place pan on a high heat. Once boiling, reduce the heat to a rapid simmer for 10-12 minutes, or until potatoes are soft. Drain and set aside.

Pat the chicken tenderloins dry and season with salt and pepper. Slice chicken into bite sized pieces. Heat a frying pan, with a drizzle of oil, over a medium-high heat. Add chicken and potatoes and cook for 2-4 minutes on each side, or until golden brown. Remove from the pan and coat the chicken in half the satay sauce.

Fill the pot used in step 3 with fresh water, bring to the boil and add the eggs (optional) to cook for 6 minutes. After 4 minutes add the green beans. Cook for 2 minutes until just tender. Drain and eggs and beans under cold water until cool. Peel the eggs.

Arrange the rice, chicken, cabbage, green beans, carrot, potatoes and cucumber on serving plates. Cut eggs in half and place on top. Drizzle satay sauce and lime juice (to taste) over the dish. Finish the dish by scattering over the peanuts, coriander and chilli flakes (to taste).

Cut the potatoes into quarters. Trim the green beans. Shred the carrot and the green cabbage. Thinly slice the cucumber on the diagonal. Pick and chop coriander leaves, discarding the stalks.

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Place the potatoes in a pot of salted water. Place pan on a high heat. Once boiling, reduce the heat to a rapid simmer for 10-12 minutes, or until potatoes are soft. Drain and set aside.

Pat the chicken tenderloins dry and season with salt and pepper. Slice chicken into bite sized pieces. Heat a frying pan, with a drizzle of oil, over a medium-high heat. Add chicken and potatoes and cook for 2-4 minutes on each side, or until golden brown. Remove from the pan and coat the chicken in half the satay sauce.

Fill the pot used in step 3 with fresh water, bring to the boil and add the eggs (optional) to cook for 6 minutes. After 4 minutes add the green beans. Cook for 2 minutes until just tender. Drain and eggs and beans under cold water until cool. Peel the eggs.

Arrange the rice, chicken, cabbage, green beans, carrot, potatoes and cucumber on serving plates. Cut eggs in half and place on top. Drizzle satay sauce and lime juice (to taste) over the dish. Finish the dish by scattering over the peanuts, coriander and chilli flakes (to taste).