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Chicken gado gado bowl

This tasty, quick and easy Indonesian classic meal full of yummy fresh ingredients is shared with you from My Food Bag. Gado gado translates to ‘mix-mix’ and is a deconstructed salad typically featuring boiled egg, packed with vegetables and topped off with a creamy peanut sauce!

Image shows dark coloured bowl full of fresh delicious ingredients, comprising boiled egg, chicken slices, beans sprouts (mung beans), cucumber and a dollop of peanut sauce.
TIME TO MAKE30 - 45 mins
TIME TO MAKE30 - 45 mins


  1. Bring a large pot of unsalted water to the boil.
  2. Add brown rice to the pot of boiling water. Bring back to the boil and cook rice for about 20 minutes, until tender. While the rice cooks, slice beans into 3cm lengths and add to the pot for the final 3 minutes of cook time. Drain well through a sieve.
  3. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under a cold tap. Peel eggs and cut each egg in half.
  4. While the eggs cook, pat the chicken dry and cut it into steaks. Place your hand flat on top of the chicken and slice through horizontally. Season lightly. Heat olive oil in a large frypan on medium-high heat. Cook chicken for 3-5 minutes on each side until cooked through. Cover the chicken and allow to rest.
  5. Combine all the peanut sauce ingredients in a small pot and whisk until smooth. Place pot on medium heat and bring to a simmer. Reduce heat to low and simmer for 1-2 minutes until thickened. Remove from heat and set aside for serving.
  6. Cut cucumber in half lengthways and thinly slice. Once the chicken has rested, thinly slice it. Stir the resting juices through the peanut sauce.
  7. Serve rice and chicken drizzled with peanut sauce. Serve with cucumber, mung bean sprouts, egg and chopped peanuts.


  • Use frozen green beans or peas if green beans are not in season.
  • 300 g
    brown rice
  • 200 g
    green beans, sliced 3cm lengths
    Chicken & eggs
  • medium eggs
  • 600 g
    chicken breast, cut into steaks
  • drizzle of olive oil
    Peanut sauce
  • 200 ml
    light coconut milk
  • 4 tbsp
    crunchy peanut butter
  • 1 tsp
    red curry paste
  • 1 tsp
    fish sauce
    Bowl fillings
  • telegraph cucumber, cut in half lengthways and thinly sliced
  • 100 g
    mung bean sprouts
  • 2 tbsp
    chopped peanuts
Per serve
  • Energy
  • Total Fat
  • Total Carbohydrate
  • Protein