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@plancarte22sauceda: #falloutfits Children's Zipper Hooded Jacket for Boys Ages 3–14, Fashionable Children's Jacket with Fleece Lining, Autumn and Winter Outdoor Sweatshirt, Warm Jacket, Cold-Weather Jacket Daily Casual Comfortable#tiktokshopblackfriday #blackfriday #fashion #jacket

Plancarte22👸🪷🪬
Plancarte22👸🪷🪬
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Friday 23 October 2026 11:45:00 GMT
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glenda_ramirez._
Glenda Ramírez ❤️🇬🇹 :
Para niño de 6 años que talla es
2026-10-24 00:40:14
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🍗 Chicken and Potato Stir-Fry with Rice and Creamy Sauce 🍚🍗🥔 Prep Time: 15 minutes Cook Time: 30 minutes Servings: 4 Calories per serving: ~480 kcal 🛒 Ingredients: 🍗 For the Chicken and Potato Stir-Fry: 500g boneless, skinless chicken breasts, cubed 4 medium potatoes, peeled and diced 🥔 1 red bell pepper, sliced 🌶️ 1 green bell pepper, sliced 🌶️ 1 onion, thinly sliced 🧅 2 tbsp olive oil 🫒 1 tsp garlic powder 🧄 1 tsp paprika 🌶️ Salt & pepper to taste 🧂 1/2 cup chicken broth 🍗 1 tbsp soy sauce 🍶 1 tsp dried oregano 🌿 Fresh parsley for garnish 🌿 🍚 For the Rice: 1 cup jasmine rice 🍚 2 cups water 💧 Pinch of salt 🧂 🥄 For the Creamy Sauce: 1/2 cup heavy cream 🥛 1/4 cup chicken broth 🍗 1 tbsp all-purpose flour (optional for thickening) 1 tbsp butter 🧈 Salt & pepper to taste 🧂 👨‍🍳 Instructions: 1. Prepare the Rice: In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the jasmine rice, reduce the heat to low, cover, and cook for about 12-15 minutes until the water is absorbed and the rice is tender. Fluff with a fork and set aside. 2. Cook the Chicken and Veggies: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside. In the same skillet, add the diced potatoes and cook for about 10 minutes, stirring occasionally, until golden and partially cooked. Add the sliced onions and bell peppers, and cook for an additional 5-7 minutes until the veggies are softened. 3. Make the Sauce: In a small saucepan, melt butter over medium heat. Stir in the chicken broth and let it simmer for a minute. Gradually add the heavy cream, stirring constantly. If you want a thicker sauce, mix the flour with a bit of water to create a slurry, then stir it into the sauce. Season with salt and pepper, and simmer for 2-3 minutes until the sauce has thickened to your desired consistency. 4. Combine and Cook: Add the chicken back into the skillet with the potatoes and veggies. Pour the creamy sauce over the chicken and veggies and stir well to coat everything evenly. Let it cook for another 3-4 minutes, allowing the flavors to meld together. 5. Assemble the Dish: Serve the chicken and veggie stir-fry over a bed of rice. Drizzle any extra sauce from the skillet over the top. Garnish with fresh parsley and enjoy! 💡 Notes & Variations: Low-Carb Option: Substitute the potatoes with cauliflower florets for a lighter version. Vegan Option: Replace chicken with tofu and use coconut milk or a plant-based cream for the sauce. Extra Spice: Add a pinch of cayenne pepper or chili flakes to the sauce for a spicy kick.
🍗 Chicken and Potato Stir-Fry with Rice and Creamy Sauce 🍚🍗🥔 Prep Time: 15 minutes Cook Time: 30 minutes Servings: 4 Calories per serving: ~480 kcal 🛒 Ingredients: 🍗 For the Chicken and Potato Stir-Fry: 500g boneless, skinless chicken breasts, cubed 4 medium potatoes, peeled and diced 🥔 1 red bell pepper, sliced 🌶️ 1 green bell pepper, sliced 🌶️ 1 onion, thinly sliced 🧅 2 tbsp olive oil 🫒 1 tsp garlic powder 🧄 1 tsp paprika 🌶️ Salt & pepper to taste 🧂 1/2 cup chicken broth 🍗 1 tbsp soy sauce 🍶 1 tsp dried oregano 🌿 Fresh parsley for garnish 🌿 🍚 For the Rice: 1 cup jasmine rice 🍚 2 cups water 💧 Pinch of salt 🧂 🥄 For the Creamy Sauce: 1/2 cup heavy cream 🥛 1/4 cup chicken broth 🍗 1 tbsp all-purpose flour (optional for thickening) 1 tbsp butter 🧈 Salt & pepper to taste 🧂 👨‍🍳 Instructions: 1. Prepare the Rice: In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the jasmine rice, reduce the heat to low, cover, and cook for about 12-15 minutes until the water is absorbed and the rice is tender. Fluff with a fork and set aside. 2. Cook the Chicken and Veggies: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside. In the same skillet, add the diced potatoes and cook for about 10 minutes, stirring occasionally, until golden and partially cooked. Add the sliced onions and bell peppers, and cook for an additional 5-7 minutes until the veggies are softened. 3. Make the Sauce: In a small saucepan, melt butter over medium heat. Stir in the chicken broth and let it simmer for a minute. Gradually add the heavy cream, stirring constantly. If you want a thicker sauce, mix the flour with a bit of water to create a slurry, then stir it into the sauce. Season with salt and pepper, and simmer for 2-3 minutes until the sauce has thickened to your desired consistency. 4. Combine and Cook: Add the chicken back into the skillet with the potatoes and veggies. Pour the creamy sauce over the chicken and veggies and stir well to coat everything evenly. Let it cook for another 3-4 minutes, allowing the flavors to meld together. 5. Assemble the Dish: Serve the chicken and veggie stir-fry over a bed of rice. Drizzle any extra sauce from the skillet over the top. Garnish with fresh parsley and enjoy! 💡 Notes & Variations: Low-Carb Option: Substitute the potatoes with cauliflower florets for a lighter version. Vegan Option: Replace chicken with tofu and use coconut milk or a plant-based cream for the sauce. Extra Spice: Add a pinch of cayenne pepper or chili flakes to the sauce for a spicy kick.

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