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Chicken satay skewers with gado gado salad

Chicken satay skewers with gado gado salad

Total Time
1 hr 55 min
25 min
30 min
Gado gado is an authentic Indonesian salad full of fresh Asian vegetables and egg. It’s also topped with a rich peanut sauce, but we have incorporated satay skewers instead and it tastes amazing!


Skinless chicken breast

400 g, cut into 3cm pieces


1 clove(s), crushed

Kecap manis

2 tbs, sweet soy sauce

Reduced-fat evaporated milk

200 ml, coconut flavoured

Light peanut butter

2 tbs, crunchy variety

Sweet chilli sauce

1 tbs

Baby potatoes

8 individual, chat variety


3 medium


2 medium, halved lengthways, thickly sliced

Green string beans

200 g, halved

Bean sprouts

150 g


  1. Combine chicken, garlic and half the kecap manis in a shallow glass or ceramic dish. Cover and refrigerate for 1–2 hours. Thread onto 8 wooden skewers (see note).
  2. Meanwhile, place evaporated milk, peanut butter, sweet chilli sauce and remaining kecap manis in a small saucepan. Whisk over medium heat until smooth. Bring to a simmer. Simmer for 2–3 minutes or until sauce slightly thickens.
  3. Bring a large saucepan of water to the boil. Add potatoes and cook for 8 minutes or until just tender. Remove potatoes with a slotted spoon. Return water to the boil. Add eggs and cook for 9 minutes for hard boiled. Remove eggs with a slotted spoon. Add carrots and beans to water and cook for 1 minute or until just tender. Drain and refresh under cold water. Drain.
  4. Cut potatoes in half. Peel eggs and cut into quarters. Place potato, egg, carrot, beans and bean sprouts in a large bowl. Gently toss to combine.
  5. Preheat a chargrill or barbecue over medium heat. Cook skewers for 2–3 minutes each side or until golden and cooked through. Serve chicken skewers and salad drizzled with sauce.


Soak the skewers in cold water for 10 minutes before using to stop them burning during cooking. If you are using a chargrill pan, choose short skewers so they fit into the pan.