Gado gado with chicken

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. A fusion of Indonesia, Thailand, and Holland. I prepare the gado gado with fresh vegetables that I quickly stir-fry in a hot wok. The chicken thigh fillet (better living 2 stars) is grilled on the plate, and I make the mildly spicy satay sauce in the Thai style with fresh lemongrass and ginger, coconut milk, and peanuts. You will also receive basmati and brown rice, cooked with fresh jasmine tea, which adds a refined flavour.

Chicken thigh fillet (better living 2 stars), pointed cabbage, carrot, cauliflower, yellow beet, daikon, bean sprouts, peas, green beans, white onion, red chilli, garlic, lime juice, fresh lemongrass, ginger and lime leaf, chilli powder, cumin seeds, turmeric, peanut butter, fresh free-range egg, basmati rice, brown rice, gluten-free ketjap manis, gluten-free soy sauce, Thai red curry paste, coconut milk, santen (coconut cream), jasmine tea, palm sugar, organic vegetable stock, pepper and salt, sunflower oil.

Allergens: ei, pinda, soja.

Microwave

Remove the half egg from the shell. Heat the rice and gado gado loosely covered for 3-4 minutes. Heat the satay sauce for 30 seconds to 1 minute with the lid open or, as it is traditionally served: cold. Serve with the egg.

Oven — 200°C, 15-20 minMarleen's choice

Remove the half egg from the shell. Heat the rice and gado gado covered with an ovenproof plate or aluminium foil for 15-20 minutes. Serve with the satay sauce warmed in a pan or, as it is traditionally served: cold. Serve with the egg. Disposable containers cannot go in the oven; transfer to an oven dish.

Energy164,07 kcal

Protein10,81 g

Fat6,35 g

of which saturated2,04 g

Carbohydrates16,34 g

Dietary fibre2,24 g

Salt0,33 g

Average weight: 540 g