Soy and lime chicken
Ready in around 20 mins
- Energy: 2283kj (546Kcal)
- Protein: 42g
- Carbohydrate: 42g
- Fat: 21g
- Contains: Gluten, Egg, Peanut, Soy
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1. TO COOK THE EGGS:
Fill a pot with cold water, place the egg in the pot and bring to a rolling boil over a high heat. Once boiling reduce heat to medium and simmer gently for 4 mins for a soft-boiled egg or 1-2 mins longer for more cooked. Remove the pot from the heat and place eggs under cold running water to cool. Once cool, peel and cut in half.
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2. TO PREPARE THE GADO GADO:
Top and tail the green beans. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the steamed potatoes and beans, season with salt and cook for 5-6 mins stirring occasionally to create some crispy bits. Remove from the pan, cover and keep warm.
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3. TO COOK THE SOY AND LIME CHICKEN:
Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Slice the thigh into 4 even sized pieces. Respray the frying pan with oil and place over a medium-high heat. Once hot add the chicken and cook for 3-4 mins on each side. Add the soy and lime marinade to the pan and cook for 1-2 mins or until chicken is cooked through.
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TO SERVE:
Arrange the cos lettuce leaves, mung beans, beans, potatoes, egg halves and chicken in a bowl. Drizzle with satay dressing and top with crispy shallots. Mix together to eat!
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- 1 pack of free-range chicken thighs
- 1 carton of eggs
- 1 bag of steamed potatoes
- 1 pot of soy and lime marinade
- 1 pot of satay dressing
- 1 sachet of crispy shallots
- 1 bag of green beans
- 1 bag of mung beans
- 1 bag of cos lettuce leaves
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