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𝓻𝔁𝓫𝓪 ☦︎ :
nice bro💖
2026-10-23 18:43:43
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good job bro (y love aiko)
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comment t’as eu l’ident au debut stp
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🍗 Sweet Chili Chicken Stir-Fry with Baby Corn & Rice 🌽🌶️🍗 📝 Ingredients For the Stir-Fry: 🍗 500g (1.1 lb) boneless chicken breast or thighs, thinly sliced 🧂 Salt & pepper, to taste 🌽 1 cup baby corn, halved lengthwise 🌶️ 1 red bell pepper, thinly sliced 🧅 1 small onion, thinly sliced 🧄 3 cloves garlic, minced 🛢️ 2 tbsp oil (vegetable or sesame) For the Sauce: 🌶️ 4 tbsp sweet chili sauce 🍯 1 tbsp soy sauce 🍋 1 tbsp rice vinegar or lime juice 🧪 1 tsp fish sauce (optional, for depth) 💧 1 tbsp water 🌽 1 tsp cornstarch (to thicken) For the Rice: 🍚 1 cup jasmine or basmati rice 💧 1.5 cups water 🧂 Pinch of salt 🔥 Instructions 1. Cook the Rice Rinse the rice until the water runs clear. In a pot, bring water and salt to a boil. Add rice. Cover, reduce heat, and simmer for 12 mins. Turn off heat and let sit for 5 mins. Fluff with a fork 🍚. 2. Make the Sauce In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, fish sauce (if using), water, and cornstarch 🌶️🍯💧. 3. Stir-Fry the Chicken Heat 1 tbsp oil in a large pan or wok over medium-high heat 🔥. Add chicken, season with salt & pepper, and cook until lightly browned and cooked through (5–7 mins). Remove and set aside. 4. Cook the Veggies Add another 1 tbsp oil to the pan. Stir-fry onions, baby corn, and bell pepper for 3–4 mins until slightly softened. Add garlic and cook for 30 seconds more 🧅🌽🌶️🧄. 5. Combine & Glaze Return chicken to the pan. Pour in the sauce and toss everything to coat. Stir-fry for 2–3 mins until the sauce thickens and turns glossy 🔥. 🥢 Serve Spoon the hot stir-fry over a bed of fluffy jasmine rice 🍚. Garnish with sesame seeds, sliced green onions, or chopped cilantro 🌿 (optional). 💡 Tips & Variations Add sugar snap peas, carrots, or mushrooms for more veg 🥕🍄. Like it spicier? Stir in chili flakes or a dash of sriracha 🌶️. Make it vegetarian: swap chicken for tofu or tempeh 🌱.
🍗 Sweet Chili Chicken Stir-Fry with Baby Corn & Rice 🌽🌶️🍗 📝 Ingredients For the Stir-Fry: 🍗 500g (1.1 lb) boneless chicken breast or thighs, thinly sliced 🧂 Salt & pepper, to taste 🌽 1 cup baby corn, halved lengthwise 🌶️ 1 red bell pepper, thinly sliced 🧅 1 small onion, thinly sliced 🧄 3 cloves garlic, minced 🛢️ 2 tbsp oil (vegetable or sesame) For the Sauce: 🌶️ 4 tbsp sweet chili sauce 🍯 1 tbsp soy sauce 🍋 1 tbsp rice vinegar or lime juice 🧪 1 tsp fish sauce (optional, for depth) 💧 1 tbsp water 🌽 1 tsp cornstarch (to thicken) For the Rice: 🍚 1 cup jasmine or basmati rice 💧 1.5 cups water 🧂 Pinch of salt 🔥 Instructions 1. Cook the Rice Rinse the rice until the water runs clear. In a pot, bring water and salt to a boil. Add rice. Cover, reduce heat, and simmer for 12 mins. Turn off heat and let sit for 5 mins. Fluff with a fork 🍚. 2. Make the Sauce In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, fish sauce (if using), water, and cornstarch 🌶️🍯💧. 3. Stir-Fry the Chicken Heat 1 tbsp oil in a large pan or wok over medium-high heat 🔥. Add chicken, season with salt & pepper, and cook until lightly browned and cooked through (5–7 mins). Remove and set aside. 4. Cook the Veggies Add another 1 tbsp oil to the pan. Stir-fry onions, baby corn, and bell pepper for 3–4 mins until slightly softened. Add garlic and cook for 30 seconds more 🧅🌽🌶️🧄. 5. Combine & Glaze Return chicken to the pan. Pour in the sauce and toss everything to coat. Stir-fry for 2–3 mins until the sauce thickens and turns glossy 🔥. 🥢 Serve Spoon the hot stir-fry over a bed of fluffy jasmine rice 🍚. Garnish with sesame seeds, sliced green onions, or chopped cilantro 🌿 (optional). 💡 Tips & Variations Add sugar snap peas, carrots, or mushrooms for more veg 🥕🍄. Like it spicier? Stir in chili flakes or a dash of sriracha 🌶️. Make it vegetarian: swap chicken for tofu or tempeh 🌱.

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