@ace.ga: i live in this jacket bro

ace

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Thursday 29 October 2026 05:09:14 GMT

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anandxni :

2026-10-29 11:18:12

1

amber :

dada

2026-10-29 05:19:03

1

𝑀𝒾𝓂𝒾 :

so sexy

2026-10-29 15:32:48

1

nathalia :

😍😍

2026-10-29 15:13:14

1

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ý nghĩa quá mn ơi,share lunnn

ý nghĩa quá mn ơi,share lunnn

Seen as you all LOVED my last brothy rice… here’s my COCONUT LIME CHILLI CHICKEN BROTHY RICE 🍋‍🟩🌶️🍚 I have to say I think this one is even better!!! Packed with flavour, so easy, healthy and high in protein. You need to add this to next weeks dinner list! 🫶🏼🫶🏼 Ingredients: For the chicken: 4 chicken thighs 1tbsp oyster sauce 1tbsp light soy sauce 1tsp dark soy sauce (Marinate for 20 minutes) For the broth: 1tbsp shaoxing rice wine 2 spring onions 1 red chilli 4 cloves garlic 2cm piece of ginger 1tsp chilli oil or paste 1/2 lime juice Splash of fish sauce 1tbsp light soy 400ml chicken stock Tin coconut milk 1 Pak Choi Corriander and chilli (for garnish) Method: Start by marinating the chicken thighs in the ginger puree, soy and oyster sauce. Then add to a pan and cook for 5-7 mins on each side. Then remove from the pan. Deglaze the pan with shaoxing rice wine. Add the garlic, ginger, chilli, chilli oil and spring onions to the pan and cook for a few minutes before adding the chicken stock and coconut milk. Add a squeeze of lime, fish sauce and then add the Pak Choi for a few minutes. I used vee-tee jasmine rice as it’s just convinient for mid week meals, but you can use any rice you like. Serve up by adding the rice to a bowl, top with the cooked chicken and spoon over the broth. Garnish with chilli, corriander and a lime wedge and enjoy! ♥️ #EasyRecipe #healthyrecipes #chickenrecipe #DinnerIdeas #soupseason

Seen as you all LOVED my last brothy rice… here’s my COCONUT LIME CHILLI CHICKEN BROTHY RICE 🍋‍🟩🌶️🍚 I have to say I think this one is even better!!! Packed with flavour, so easy, healthy and high in protein. You need to add this to next weeks dinner list! 🫶🏼🫶🏼 Ingredients: For the chicken: 4 chicken thighs 1tbsp oyster sauce 1tbsp light soy sauce 1tsp dark soy sauce (Marinate for 20 minutes) For the broth: 1tbsp shaoxing rice wine 2 spring onions 1 red chilli 4 cloves garlic 2cm piece of ginger 1tsp chilli oil or paste 1/2 lime juice Splash of fish sauce 1tbsp light soy 400ml chicken stock Tin coconut milk 1 Pak Choi Corriander and chilli (for garnish) Method: Start by marinating the chicken thighs in the ginger puree, soy and oyster sauce. Then add to a pan and cook for 5-7 mins on each side. Then remove from the pan. Deglaze the pan with shaoxing rice wine. Add the garlic, ginger, chilli, chilli oil and spring onions to the pan and cook for a few minutes before adding the chicken stock and coconut milk. Add a squeeze of lime, fish sauce and then add the Pak Choi for a few minutes. I used vee-tee jasmine rice as it’s just convinient for mid week meals, but you can use any rice you like. Serve up by adding the rice to a bowl, top with the cooked chicken and spoon over the broth. Garnish with chilli, corriander and a lime wedge and enjoy! ♥️ #EasyRecipe #healthyrecipes #chickenrecipe #DinnerIdeas #soupseason

#VoiceEffects #tiktoktchadien🇹🇩🇹🇩 #الشعب_الصيني_ماله_حل😂😂

#VoiceEffects #tiktoktchadien🇹🇩🇹🇩 #الشعب_الصيني_ماله_حل😂😂

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