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.

What You'll Need

• 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