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Soy and lime chicken

with gado gado and satay dressing

Ready in around 20 mins

RECIPE FACT:
Gado gado is a famous Indonesian salad that literally means “mix-mix”. It can contain a wide variety of different vegetables.
Nutritional Info:
  • Energy: 2283kj (546Kcal)
  • Protein: 42g
  • Carbohydrate: 42g
  • Fat: 21g
  • Contains: Gluten, Egg, Peanut, Soy
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 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.

  • 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.

  • 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.

  • 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!

Ingredients In your box:
  • 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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