Chicken Satay Skewers With Gado Gado

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

(You will need to pre-soak 12 small wooden skewers)

METHOD

1. Place chicken into a bowl and add Passage to Asia Satay Chicken stir-fry sauce, reserving ¼ cup to serve. Stir until well combined. Cover and marinate for 30 minutes. Thread diced chicken onto soaked skewers.
2. 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.
3. Preheat oven to 180°C. Drain vegetables and place with cucumber, onion and egg onto a large platter.
4. 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.