Chicken Gado Gado Recipe
Servings: 6
Ingredients
- 1 x chicken - (3 lbs) cooked, bones removed, meat cut bite-size pcs
- 1/2 x Chinese cabbage shredded
- 13 ounce small new potatoes cooked, cooled
- 1 sm cucumber cut julienne
- 6 1/2 ounce carrots peeled, and cut into julienne
- 1 1/2 c. bean sprouts rinsed and liquid removed
- 3/4 c. sliced shallots
- 1/4 c. coriander (cilantro) sprigs for garnish
- 1 Tbsp. extra virgin olive oil
- 1 x onion finely minced
- 1 x garlic clove crushed
- 1 Tbsp. curry pwdr
- 1 Tbsp. brown sugar Juice of 1/2 lemon
- 1 Tbsp. soy sauce
- 2 tsp white wine vinegar
- 1 tsp warm chili sauce
- 1/4 c. dry sherry
- 1/2 c. crunchy peanut butter
- 1 c. coconut lowfat milk
Directions
- Arrange the vegetables in layers on a large serving platter in the order in that they are listed. Top with the chicken. Chill the platter till needed.
- Dressing: Heat the oil in a pan over medium heat. Add in the onion and garlic and cook for a few min till the onion is soft. Add in all of the remaining dressing ingredients, except the peanut butter and coconut lowfat milk. Simmer over low heat for 5 min.
- Add in the peanut butter and coconut lowfat milk and stir till well combined. Simmer over low heat for about 3 min, or possibly till the sauce thickens slightly. Cover the surface of the sauce with plastic wrap and allow to cold to room temperature.
- Just before serving, spoon the sauce over the assembled salad and garnish with the coriander (cilantro) sprigs.
- This recipe yields 6 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 485g | |
| Recipe makes 6 servings | |
| Calories 736 | |
| Calories from Fat 417 | 57% |
| Total Fat 47.32g | 59% |
| Saturated Fat 13.41g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 473mg | 20% |
| Potassium 1287mg | 37% |
| Total Carbs 30.54g | 8% |
| Dietary Fiber 6.9g | 23% |
| Sugars 7.35g | 5% |
| Protein 47.82g | 77% |
