Indonesian Chicken Salad (Gado Gado with Chicken)

500g Tegel Lean & Lite Skinless Thigh Fillets, chopped
1 clove garlic, crushed
2 tbsp kecap manis (Indonesian sweet soy sauce)
2 tsp grated fresh ginger
2 tbsp lime juice
1 tbsp oil

Satay Sauce:
1 tbsp oil
2 cloves garlic, crushed
1 large red chilli, finely chopped
1 cup dry roasted peanuts, finely chopped
1 cup coconut cream
2 tbsp brown sugar
2 tbsp lime juice
2 tbsp kecap manis (Indonesian sweet soy sauce)

Salad:
150g dried egg noodles, cooked and drained
150g green beans, blanched and drained
1 cup bean sprouts
1 Lebanese cucumber, sliced
2 eggs, hard boiled and cut into quarters
1/4 cup roasted peanuts
1/4 cup coriander leaves

Combine the chicken, garlic, kecap manis, ginger and lime juice in a small bowl. Cover and refrigerate for 15 minutes.

To prepare the satay sauce, heat the oil in a small frying pan. Add the garlic and brown over medium heat. Add the chilli, peanuts, coconut cream, brown sugar, lime juice and kecap manis. Cook, stirring, for 5 minutes or until the sauce is thick. Set aside.

To cook the chicken, heat the oil in a frying pan. Add the marinated chicken and cook for 8 to 10 minutes over medium heat or until cooked through. Alternatively, cook on a preheated barbecue. Set aside to cool.

Place the noodles, green beans, bean sprouts, cucumber, egg quarters and chicken on a platter. Top with the satay sauce and garnish with roasted peanuts and coriander leaves.