@mukhtar_alhajj: تلاوة مميزة 🌺 القارئ مختار الحاج 🎤🎧 #اكتب_شي_تؤجر_عليه #مختار_الحاج #explore

القارئ الشيخ مختار الحاج

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Saturday 23 May 2026 14:47:18 GMT

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غفرانك ربي :

بارك الله فيك يا شيخ صوتك راحة نفسية

2026-05-23 15:02:31

6

Dua cincin :

Masha Allah

2026-06-23 10:26:39

3

B4k4l mayid :

masyaallah merdu banget

2026-07-02 12:37:23

0

univertel59📱🛴🌍lille :

راحة نفسية للناس بارك الله فيك

2026-05-23 21:51:48

2

@butterfly :

بارك الله فيك وسدد خطاك.. شيخي المفضل 🤲🤲

2026-05-23 16:07:05

3

Ronza :

يارب تكون إمام للحرم 😭

2026-05-26 01:49:02

1

علم عمر :

تبارك الله ربنا يزيدك علما ويرزقنا العلم النافع

2026-05-25 14:37:33

1

ابو حسنيين الحسني :

ما شاء الله

2026-05-23 20:11:36

1

herlambang.31 :

enak banget suaranya renyah banget

2026-06-30 00:55:40

0

mounchili njifon :

ma sha Allah

2026-05-23 19:16:31

1

Afridah507 :

MasyaAllah, hadir

2026-05-24 10:29:25

1

wape salaam :

mashallah allah ibarik sheikh

2026-05-24 05:26:48

1

inoussasore802 :

الحمد لله على نعمة الإسلام

2026-05-24 10:57:09

1

Itz_Edgar_256 :

Masha Allah

2026-05-24 23:34:37

1

Nabih Kabbara :

لا إله إلا الله

2026-05-23 17:09:17

1

عمر :

لا إله إلاّالله

2026-05-23 15:32:07

0

vvir monicaa :

lembut banget suaranya ustadzah

2026-05-29 13:57:29

0

dadi :

masya Allah

2026-07-17 14:45:41

0

Padu Giler !! :

Merdunya🔥🥰

2026-06-07 23:29:27

0

aji9696 :

masya

2026-07-12 02:21:37

0

الباقر ادم :

ماشاء الله

2026-07-01 19:21:09

0

Wasli Adam :

2026-06-08 17:01:22

0

Mr.Thankss :

Saya suka.. adem dan enak nadanya. fasih

2026-06-29 03:12:41

0

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THAI CASHEW CHICKEN 🔥 Sticky, spicy, savoury stir fry ready in under 30 minutes! Per serving inc. rice (serves 4): • 586kcal • 42g P • 61g C • 16g F Chicken • 650g boneless, skinless chicken thighs, diced (fat trimmed) • ½ tbsp dark soy sauce • 1 tbsp oyster sauce Stir Fry • 1 tsp avocado oil • 6 cloves garlic, finely chopped • 1 yellow onion, thinly sliced • 1 small red capsicum, diced • 1 small yellow capsicum, diced • 1 small green capsicum, diced • ½ cup unsalted cashews • 6–8 dried Thai chilies (optional) • 3 green onions, halved lengthwise and cut into 1-inch pieces Sauce • 1 tbsp oyster sauce • 2 tbsp Thai chili paste (Nam Prik Pao) or see sub below • 1 tbsp soy sauce • ½ tbsp dark soy sauce • 2 tsp fish sauce • 2 tsp coconut sugar • 1 tsp cornflour • ¼ cup water To Serve • 4 cups cooked jasmine rice Method 1. Preheat the oven to 180°C. Spread the cashews onto a baking tray and roast for 8–10 minutes, stirring halfway, until deep golden brown and fragrant. Set aside to cool. 2. In a bowl, combine the chicken with the dark soy sauce and oyster sauce. Marinate for 15 minutes. Whisk together all the sauce ingredients in a small bowl and set aside. 3. Heat the avocado oil in a large wok or frying pan over high heat. Cook the chicken in 2 batches for 4–5 minutes, until browned and almost cooked through. Remove from the pan and set aside. 4. If needed, add a little more oil. Add the onion and stir-fry for 2 minutes. Add the capsicums and cook for another 2–3 minutes until tender-crisp. Stir in the garlic and dried chilies and cook for 30–60 seconds until fragrant. 5. Return the chicken to the pan and pour in the sauce. Toss everything together for 1–2 minutes until the sauce thickens slightly and evenly coats the chicken. Stir through the roasted cashews and green onions. Remove from the heat and serve immediately over steamed jasmine rice. Note: Thai chili paste is the best for this and available at Asian grocery stores. The next best substitute is Thai Chili jam available at standard supermarkets.

THAI CASHEW CHICKEN 🔥 Sticky, spicy, savoury stir fry ready in under 30 minutes! Per serving inc. rice (serves 4): • 586kcal • 42g P • 61g C • 16g F Chicken • 650g boneless, skinless chicken thighs, diced (fat trimmed) • ½ tbsp dark soy sauce • 1 tbsp oyster sauce Stir Fry • 1 tsp avocado oil • 6 cloves garlic, finely chopped • 1 yellow onion, thinly sliced • 1 small red capsicum, diced • 1 small yellow capsicum, diced • 1 small green capsicum, diced • ½ cup unsalted cashews • 6–8 dried Thai chilies (optional) • 3 green onions, halved lengthwise and cut into 1-inch pieces Sauce • 1 tbsp oyster sauce • 2 tbsp Thai chili paste (Nam Prik Pao) or see sub below • 1 tbsp soy sauce • ½ tbsp dark soy sauce • 2 tsp fish sauce • 2 tsp coconut sugar • 1 tsp cornflour • ¼ cup water To Serve • 4 cups cooked jasmine rice Method 1. Preheat the oven to 180°C. Spread the cashews onto a baking tray and roast for 8–10 minutes, stirring halfway, until deep golden brown and fragrant. Set aside to cool. 2. In a bowl, combine the chicken with the dark soy sauce and oyster sauce. Marinate for 15 minutes. Whisk together all the sauce ingredients in a small bowl and set aside. 3. Heat the avocado oil in a large wok or frying pan over high heat. Cook the chicken in 2 batches for 4–5 minutes, until browned and almost cooked through. Remove from the pan and set aside. 4. If needed, add a little more oil. Add the onion and stir-fry for 2 minutes. Add the capsicums and cook for another 2–3 minutes until tender-crisp. Stir in the garlic and dried chilies and cook for 30–60 seconds until fragrant. 5. Return the chicken to the pan and pour in the sauce. Toss everything together for 1–2 minutes until the sauce thickens slightly and evenly coats the chicken. Stir through the roasted cashews and green onions. Remove from the heat and serve immediately over steamed jasmine rice. Note: Thai chili paste is the best for this and available at Asian grocery stores. The next best substitute is Thai Chili jam available at standard supermarkets.

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