Chicken with satay sauce and salad

Method

• 1
  Preheat oven to 200°C. Combine mince, onion, ginger, garlic and breadcrumbs in a bowl. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate. Cover and refrigerate for 15 minutes.
• 2
  Thread 3 meatballs onto each skewer. Place on baking tray. Spray with oil. Bake for 20 minutes or until cooked through.
• 3
  Meanwhile: heat satay sauce in a small saucepan over medium heat, stirring often, for 2 to 3 minutes or until hot.
• 4
  Meanwhile: bring 3 cups water to the boil in a large, deep frying pan over high heat. Add beans. Cook for 2 minutes or until bright green. Remove with a slotted spoon. Refresh in cold water. Return water to the boil. Add cabbage. Cook, uncovered, for 3 to 4 minutes or until tender. Drain and refresh in cold water.
• 5
  Place beans, cabbage, carrot, beansprouts, egg and chicken skewers on plates. Serve with satay sauce.