@ghost_456.l: gol do nagi dublado em português

ghost_456L
ghost_456L
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Wednesday 25 December 2024 23:47:51 GMT
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Other Videos

Golden Soy-Garlic Chicken Stir-Fry with Crisp Spring Veggies Ingredients: 1 lb (450g) boneless, skinless chicken thighs, thinly sliced 2 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp honey 1 tbsp rice vinegar 2 cloves garlic, minced 1 small onion, sliced 1 medium carrot, julienned 3 spring onions, sliced (plus extra for garnish) 2 tbsp vegetable oil 1 tsp sesame oil 1 tsp cornstarch mixed with 1 tbsp water (optional for thicker sauce) 1 tbsp toasted sesame seeds ½ tsp chili flakes (optional) Salt and pepper, to taste Directions: In a bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and garlic. Add sliced chicken and marinate for 10–15 minutes. Heat vegetable oil in a wok or skillet over medium-high heat. Add chicken and stir-fry for 5–6 minutes until golden brown and cooked through. Remove and set aside. In the same pan, add onion and carrots. Stir-fry for 2–3 minutes until slightly softened. Return the chicken to the pan along with any leftover marinade. Add the cornstarch slurry (if using) and toss until the sauce thickens slightly and coats the chicken evenly. Add spring onions and sesame oil, toss well, and remove from heat. Garnish with toasted sesame seeds, chili flakes, and extra spring onions. Serve hot with jasmine rice. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Calories: 380 kcal | Servings: 4 servings #G#GoldenSoyGarlicChickenStirFryCrispSpringVeggies #fyp #repost #share #recipeladygang #recipady1111 #earthangel #foryou #comfortfood #recipesforyou #recipelady #recipesoftiktok #digitalcookbook
Golden Soy-Garlic Chicken Stir-Fry with Crisp Spring Veggies Ingredients: 1 lb (450g) boneless, skinless chicken thighs, thinly sliced 2 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp honey 1 tbsp rice vinegar 2 cloves garlic, minced 1 small onion, sliced 1 medium carrot, julienned 3 spring onions, sliced (plus extra for garnish) 2 tbsp vegetable oil 1 tsp sesame oil 1 tsp cornstarch mixed with 1 tbsp water (optional for thicker sauce) 1 tbsp toasted sesame seeds ½ tsp chili flakes (optional) Salt and pepper, to taste Directions: In a bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and garlic. Add sliced chicken and marinate for 10–15 minutes. Heat vegetable oil in a wok or skillet over medium-high heat. Add chicken and stir-fry for 5–6 minutes until golden brown and cooked through. Remove and set aside. In the same pan, add onion and carrots. Stir-fry for 2–3 minutes until slightly softened. Return the chicken to the pan along with any leftover marinade. Add the cornstarch slurry (if using) and toss until the sauce thickens slightly and coats the chicken evenly. Add spring onions and sesame oil, toss well, and remove from heat. Garnish with toasted sesame seeds, chili flakes, and extra spring onions. Serve hot with jasmine rice. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Calories: 380 kcal | Servings: 4 servings #G#GoldenSoyGarlicChickenStirFryCrispSpringVeggies #fyp #repost #share #recipeladygang #recipady1111 #earthangel #foryou #comfortfood #recipesforyou #recipelady #recipesoftiktok #digitalcookbook

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