Satay Chicken Gado Gado Salad with Crunchy Peanuts and Coriander

Cut the potatoes into quarters. Trim the sugar snap peas and remove the tough string along one side. Shred the carrot and the cos lettuce. Thinly slice the cucumber on the diagonal. Pick and chop coriander leaves, discarding the stalks. Dice the chicken thighs into small pieces and marinate in 1 tablespoon of the satay sauce.

In a medium pot, bring 1 1?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.

Tip! You can cook the rice in a rice cooker if you prefer.

Place the potatoes in a pot and cover with water and 1 tsp of salt. 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.

Tip! Potatoes can be cooked in the microwave on high for about 3 minutes, depending on microwave power.

Heat a frying pan, with a drizzle of oil, over a medium-high heat. Add chicken and cook for 2 minutes on each side. Add potatoes to the pan and cook for a further 2 minutes or until golden brown and warmed through.

Tip! When you swap the chef selected protein; adjust cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

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

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

Cut the potatoes into quarters. Trim the sugar snap peas and remove the tough string along one side. Shred the carrot and the cos lettuce. Thinly slice the cucumber on the diagonal. Pick and chop coriander leaves, discarding the stalks. Dice the chicken thighs into small pieces and marinate in 1 tablespoon of the satay sauce.

In a medium pot, bring 1 1?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.

Tip! You can cook the rice in a rice cooker if you prefer.

Place the potatoes in a pot and cover with water and 1 tsp of salt. 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.

Tip! Potatoes can be cooked in the microwave on high for about 3 minutes, depending on microwave power.

Heat a frying pan, with a drizzle of oil, over a medium-high heat. Add chicken and cook for 2 minutes on each side. Add potatoes to the pan and cook for a further 2 minutes or until golden brown and warmed through.

Tip! When you swap the chef selected protein; adjust cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

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

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