@iqlaaaaaaas: zax👍#foryou #fypシ

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Friday 07 August 2026 12:37:07 GMT

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Igadaa :

Ninsomali mooye nin kale nin uma arko ♥️

2026-08-08 06:14:28

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Nᥫ᭡🤎🦢 :

nin somli mahne ma nin Kle Jirba ♥️🫶🤴

2026-08-08 08:19:55

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mia latasha🫠 :

run ta ka hada shy mcnto🥰😂

2026-08-07 19:33:29

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faadumo - online1 :

boqorad

2026-08-07 13:41:55

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Mss Hiiraan 👋🤣 :

Keyga kuma jiraa 😳

2026-08-08 10:27:35

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M💕A :

yaa illahey dartiis isku aroosna 🥺🥺

2026-08-08 09:48:18

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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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