@duongvinh28_: @Trương Quang Nhân ❤️‍🩹 máy bắn tỉa nhìn nét hè😆#xh #ilovetiktok #thacomobihome #xekhachvietnam #viral

Nguyễn Dương

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Wednesday 28 January 2026 18:40:28 GMT

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Trương Quang Nhân❤️‍🩹 :

Ô b toi thích đua ak🤣🤣

2026-01-29 01:14:28

1

N~~ :

duoc gặp các idol ở cây xăng hoàng minh này😂😂😂

2026-01-29 00:18:22

1

6789h.vip Trang Đang Nhã :

@6789T. ME vào thôi là đủ WoW rồi

2026-01-29 04:28:19

0

🇻🇳𝙈𝙦𝙪𝙮𝙣𝙝ッ :

Chill vãi

2026-02-23 23:25:31

0

🌸Lê Quang Đạt🧶🇻🇳 :

❤❤❤

2026-01-29 03:49:01

0

6789T.Me Vào Thử Đi Anh :

6789T. ME giải trí đỉnh cao

2026-01-30 22:20:30

0

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Crispy Korean Chicken Rice Bowl - Low FODMAP, easy to prep, sweet, salty & delicious! Try this takeaway style lunch that’s healthy, IBS safe and will make your colleagues jealous! Follow for Low FODMAP recipes! Ingredients (4 Servings) Chicken, Rice & Veg 600g chicken breast 80g gluten-free cornflakes, blended into coarse crumbs Oil spray 250g jasmine rice 200g green beans 2 carrots, sliced Sesame seeds Spring onion greens Batter 1 egg 40g gluten-free plain flour 15g cornflour 1 tsp baking powder 1 tsp smoked paprika 1 tsp salt ½ tsp black pepper Korean Chilli Paste 2 tbsp gluten-free white miso 1 tbsp ancho chilli flakes or Kashmiri flakes (Preferably Gochugaru) ½ tsp smoked paprika 1 tsp maple syrup 1–2 tsp water Sticky Sauce All of the chilli paste 3 tbsp gluten-free tamari 2 tbsp maple syrup 1 tbsp brown sugar 2 tbsp rice vinegar 1 tbsp grated ginger 1 tsp garlic-infused olive oil 120ml water ½ tsp MSG (optional) 2 tsp cornflour mixed with 2 tbsp water Method:  1. Cook the rice according to packet instructions, slice the chicken into bite size chunks & combine batter ingredients. If batter is too thick, add a couple of teaspoons of water. Add chicken to batter & mix until chicken is completely coated then toss in crushed cornflakes. 2. Spray the chicken generously with oil and air fry at 200°C for 12-14 minutes, turning halfway and spraying again after flipping. Meanwhile stir-fry the carrots and green beans for 5 minutes until just tender. 3. Mix Korean ChillI Paste & Sticky Sauce ingredients, add to pan and simmer for 2–3 minutes before stirring in the cornflour slurry until thick and glossy. 4. Reserve 1/3 sauce for rice & veg then quickly toss the crispy chicken through the remaining sauce. Divide the rice, vegetables and chicken between four containers, spoon over the reserved sauce and finish with sesame seeds and sliced spring onion greens. Reheating Instructions: If possible reheat chicken in air fryer for 5 minutes. If not, add a couple of teaspoons of water to rice & microwave covered for 3 minutes. Nutrition: 580 Cals 44G Protein 7G Fat #lowfodmap #gutfriendly #ibsrecipes #EasyRecipes #quickmeals

Crispy Korean Chicken Rice Bowl - Low FODMAP, easy to prep, sweet, salty & delicious! Try this takeaway style lunch that’s healthy, IBS safe and will make your colleagues jealous! Follow for Low FODMAP recipes! Ingredients (4 Servings) Chicken, Rice & Veg 600g chicken breast 80g gluten-free cornflakes, blended into coarse crumbs Oil spray 250g jasmine rice 200g green beans 2 carrots, sliced Sesame seeds Spring onion greens Batter 1 egg 40g gluten-free plain flour 15g cornflour 1 tsp baking powder 1 tsp smoked paprika 1 tsp salt ½ tsp black pepper Korean Chilli Paste 2 tbsp gluten-free white miso 1 tbsp ancho chilli flakes or Kashmiri flakes (Preferably Gochugaru) ½ tsp smoked paprika 1 tsp maple syrup 1–2 tsp water Sticky Sauce All of the chilli paste 3 tbsp gluten-free tamari 2 tbsp maple syrup 1 tbsp brown sugar 2 tbsp rice vinegar 1 tbsp grated ginger 1 tsp garlic-infused olive oil 120ml water ½ tsp MSG (optional) 2 tsp cornflour mixed with 2 tbsp water Method:  1. Cook the rice according to packet instructions, slice the chicken into bite size chunks & combine batter ingredients. If batter is too thick, add a couple of teaspoons of water. Add chicken to batter & mix until chicken is completely coated then toss in crushed cornflakes. 2. Spray the chicken generously with oil and air fry at 200°C for 12-14 minutes, turning halfway and spraying again after flipping. Meanwhile stir-fry the carrots and green beans for 5 minutes until just tender. 3. Mix Korean ChillI Paste & Sticky Sauce ingredients, add to pan and simmer for 2–3 minutes before stirring in the cornflour slurry until thick and glossy. 4. Reserve 1/3 sauce for rice & veg then quickly toss the crispy chicken through the remaining sauce. Divide the rice, vegetables and chicken between four containers, spoon over the reserved sauce and finish with sesame seeds and sliced spring onion greens. Reheating Instructions: If possible reheat chicken in air fryer for 5 minutes. If not, add a couple of teaspoons of water to rice & microwave covered for 3 minutes. Nutrition: 580 Cals 44G Protein 7G Fat #lowfodmap #gutfriendly #ibsrecipes #EasyRecipes #quickmeals

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