@homegardeninguk: Stratford Road Sparkbrook And Sparkhill Birmingham UK | Birmingham Stratford Road Sparkhill and sparkbrook view from the Bus #stratford #stratfordroadbirmingham #birmingham

Gardening UK
Gardening UK
Open In TikTok:
Region: GB
Saturday 15 November 2025 12:55:54 GMT
6407
49
2
21

Music

Download

Comments

homegardeninguk
Gardening UK :
♥️♥️♥️👍👍👍🥰🥰🥰
2025-11-15 16:30:40
1
malihabatavia
Maliha Batavia :
Very clean
2025-11-15 18:23:49
0
To see more videos from user @homegardeninguk, please go to the Tikwm homepage.

Other Videos

If you’re bored of chicken and rice, try baking your rice in a muffin tin to make crispy little rice cups instead – I stuffed mine with teriyaki chicken! IB: @Emily🌱  
 INGREDIENTS
3 cups cooked short-grain rice
 Cooking spray
 ¼ cup soy sauce
 3 tablespoons packed light brown sugar
 4 tablespoons water, divided
 1 tablespoon rice vinegar
 1 tablespoon toasted sesame oil
 1 tablespoon grated fresh ginger
 3 garlic cloves, grated
 2 teaspoons cornstarch
 1 teaspoon sriracha
 1 tablespoon avocado oil
 1 pound boneless skinless chicken breast, cut into 1-inch cubes
 INSTRUCTIONS
 1.	Preheat the oven to 425°F. Grease a 12-cup muffin tin well.
 2.	Divide the cooked rice between the muffin cups. Spray with cooking spray Use the back of a spoon or a small measuring cup to firmly press the rice into the bottom and up the sides of each cup. 
 3.	Bake for 20-25 minutes,until the rice cups are golden and crisp around the edges, 20 to 25 minutes.
 4.	While the rice cups bake, make the sauce. In a medium bowl, whisk together the soy sauce, brown sugar, 2 tablespoons water, rice vinegar, sesame oil, ginger, garlic, cornstarch, and sriracha.
 5.	Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook, stirring often, until browned and cooked through, 7 to 8 minutes.
 6.	Pour the sauce into the skillet with the chicken and cook until thickened and glossy, about 2 minutes. Add the broccoli and toss to combine.
 7.	Fill each rice cup with the chicken mixture. Garnish with greens and toasted sesame seeds before serving.
If you’re bored of chicken and rice, try baking your rice in a muffin tin to make crispy little rice cups instead – I stuffed mine with teriyaki chicken! IB: @Emily🌱 INGREDIENTS 3 cups cooked short-grain rice Cooking spray ¼ cup soy sauce 3 tablespoons packed light brown sugar 4 tablespoons water, divided 1 tablespoon rice vinegar 1 tablespoon toasted sesame oil 1 tablespoon grated fresh ginger 3 garlic cloves, grated 2 teaspoons cornstarch 1 teaspoon sriracha 1 tablespoon avocado oil 1 pound boneless skinless chicken breast, cut into 1-inch cubes INSTRUCTIONS 1. Preheat the oven to 425°F. Grease a 12-cup muffin tin well. 2. Divide the cooked rice between the muffin cups. Spray with cooking spray Use the back of a spoon or a small measuring cup to firmly press the rice into the bottom and up the sides of each cup. 3. Bake for 20-25 minutes,until the rice cups are golden and crisp around the edges, 20 to 25 minutes. 4. While the rice cups bake, make the sauce. In a medium bowl, whisk together the soy sauce, brown sugar, 2 tablespoons water, rice vinegar, sesame oil, ginger, garlic, cornstarch, and sriracha. 5. Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook, stirring often, until browned and cooked through, 7 to 8 minutes. 6. Pour the sauce into the skillet with the chicken and cook until thickened and glossy, about 2 minutes. Add the broccoli and toss to combine. 7. Fill each rice cup with the chicken mixture. Garnish with greens and toasted sesame seeds before serving.

About