Thinking of easy healthy 'baon' meal has always been my everyday battle. So here's a quick delicious recipe perfect for people on-the-go!
SEARED CHICKEN CRUNCH WITH SWEET CHILI SAUCE
2 pcs Magnolia chicken breast, approx 250 grams
olive oil, for frying
salt and pepper
For the crunchy coat:
1/4 cup peanuts, medium crushed
1 tsp dried chili flakes
For the sauce:
2 pcs red chilies, finely chopped (keep the seeds for extra heat)
1 clove garlic, sliced
1 tsp sugar (adjust according to your sweetness preference)
1 tbsp vinegar
1 tsp olive oil
1 spring onion, chopped
salt, to taste
1. For the chili sauce, combine fresh chilies, garlic and sugar in a mortar, pound a bit to release the flavor. Add in vinegar and olive oil, mix well with a spoon. Stir in the spring onion. Put a pinch of salt to taste, adjust the seasoning, add sugar if necessary. Set aside.
2. Season chicken breast with salt and pepper. In a separate bowl, combine crushed peanuts and dried chili flakes. Coat the chicken breast with the peanut mix.
3. Add a little olive oil to a hot frying pan. Fry the chicken for 2-3 minutes until the crust is golden. Flip and cook the other side for another 1-2 minutes, baste for better cooking. Remove from heat and rest for a while.
4. To serve, spoon the chili sauce over.
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