Multi-layered flavor = delish

CPK’s Kung Pao Spaghetti

Source: DANG Delicious ;)
Ingredients

• 1 pound rice noodles
• 2 tablespoons vegetable oil
• 3 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 4 cloves garlic, minced
• 1/2 cup dry roasted peanuts
• 2 green onions, thinly sliced
sauce
• 2/3 cup soy sauce
• 1/2 cup chicken broth
• 1/2 cup dry sherry(1/2 c. chicken broth, 1 T rice wine vinegar, 1/2 tsp. vanilla)
• 2 tablespoons red chili paste with garlic, or more, to taste
• 3 T sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil

Instructions

1. In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
4. Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions.
5. Serve immediately.

Korean Beef

Korean Beef

Source: Six Sisters Stuff

Ingredients

• 1 lb lean ground beef
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 Tablespoon sesame oil
• 3 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
• salt and pepper
• 1 bunch green onions, diced
• Rice, cooked

Directions

1. Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. 
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. 
3. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.