Type what you have

Ingredients

• ✓ cayenne pepper
• chicken broth
• sugar
• wine vinegar
• soy sauce
• chili sauce
• cornstarch

Instructions

1. 1 Stir chicken broth, sugar, wine vinegar, soy sauce, chili sauce, cornstarch, and cayenne pepper together in a saucepan over medium-low heat until sugar and cornstarch dissolve; cook and stir until thickened, about 5 minutes.

By Barbara Zernicke

Ingredients

• ✓ cayenne pepper
• cauliflower
• soy sauce
• fish sauce
• black pepper

Instructions

1. 1 Preheat water in a sous vide vessel to 185 degrees F (85 degrees C).
2. 2 Combine cauliflower, soy sauce, fish sauce, cayenne pepper, and black pepper in a bowl; toss to coat. Place mixture into a sous vide bag and vacuum seal.
3. 3 Cook cauliflower mixture in preheated water bath until tender, about 40 minutes.

By Scootir

Ingredients

• ✓ cayenne pepper
• cilantro
• peanut butter
• garlic
• olive oil
• ginger
• fish sauce
• brown sugar

Instructions

1. 1 Blend cilantro, peanut butter, garlic, olive oil, ginger, fish sauce, brown sugar, and cayenne pepper in a blender until smooth.

By she_cooks

Ingredients

• ✓ cayenne pepper
• mayonnaise
• sugar
• vinegar
• butter
• tomato paste
• paprika
• garlic powder

Instructions

1. 1 Mix mayonnaise, sugar, vinegar, butter, tomato paste, paprika, cayenne pepper, and garlic powder together in a bowl until smooth; refrigerate until chilled, at least 30 minutes.

By Jason Owensby

Ingredients

• ✓ cayenne pepper
• white vinegar
• soy sauce
• vegetable oil
• sesame oil
• sesame seed
• red pepper flakes
• garlic powder

Instructions

1. 1 Whisk together distilled white vinegar, soy sauce, vegetable oil, sesame oil, toasted sesame seeds, crushed red pepper flakes, garlic powder, and cayenne in a bowl. Allow the mixture to stand at room temperature for 1 hour before serving.

By Rayna Jordan

Ingredients

• ✓ cayenne pepper
• red wine vinegar
• soy sauce
• peanut butter
• brown sugar
• garlic powder
• ginger

Instructions

1. 1 Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper in a saucepan over medium heat. Cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

By Bonnie Gertz

Ingredients

• ✓ cayenne pepper
• sake
• white sugar
• soy sauce
• white sugar
• orange marmalade
• rice vinegar
• garlic powder
• sesame oil
• ginger
• black pepper
• water
• cornstarch

Instructions

1. 1 Stir sake and 1/4 cup white sugar together in a saucepan over medium heat; cook until sugar dissolves, about 5 minutes. Add soy sauce, 1/3 cup white sugar, orange marmalade, vinegar, garlic powder, sesame oil, ginger, cayenne pepper, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until slightly reduced, 5 to 10 minutes.
2. 2 Whisk cold water and cornstarch together in a small bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into teriyaki sauce, 1 to 2 tablespoons at a time, until sauce is thickened. Remove from heat and cool.

By Professor Felix

Ingredients

• ✓ cayenne pepper
• peanut butter
• lime juice
• soy sauce
• garlic
• curry powder
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper together in a bowl.
3. 3 Place chicken onto the preheated grill. Brush 1/2 of the sauce over chicken and cook for 6 to 8 minutes. Turn chicken and brush with remaining sauce. Continue cooking until no longer pink in the center and the juices run clear, 6 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CHANDRA6

Ingredients

• ✓ cayenne pepper
• ✓ cayenne pepper
• flank steak
• soy sauce
• sriracha sauce
• green onion
• white sugar
• garlic
• sesame seed
• sesame oil
• black pepper

Instructions

1. 1 Place flank steak slices in a shallow dish.
2. 2 Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
4. 4 Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
5. 5 Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.

By Joel Sticha

Ingredients

• ✓ cayenne pepper
• shrimp
• cilantro
• garlic
• sambal chili paste
• brown sugar
• kosher salt
• fish sauce
• turmeric
• panko bread crumb
• vegetable oil

Instructions

1. 1 Combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in the bowl of a food processor; pulse until mixture begins to break down. Scrape down sides of the bowl. Continue processing until mixture is very smooth but not puréed and moves around the bowl as a mass; transfer to a mixing bowl. Cover with plastic wrap; press wrap against surface of shrimp mixture. Refrigerate until chilled, 1 to 2 hours.
2. 2 Place panko on a plate. Scoop out 8 equal-sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.
3. 3 Heat oil in skillet over medium-high heat. Add shrimp cakes, in batches; cook until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels. Repeat with remaining cakes.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• red cabbage
• carrot
• cilantro
• parsley
• green onion
• red bell pepper
• chicken breast
• onion
• salt
• water
• kosher salt
• water
• spelt kernel
• serrano chile pepper
• garlic
• ginger
• peanut butter
• rice wine vinegar
• olive oil
• sesame oil
• soy sauce

Instructions

1. 1 Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
2. 2 Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
3. 3 While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
4. 4 Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.

By Always Cooking Up Something

Ingredients

• ✓ cayenne pepper
• duck breast
• salt
• black pepper
• chicken stock
• honey
• soy sauce
• rice wine
• ginger
• tomato sauce
• chili powder
• lime juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
3. 3 Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
4. 4 Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
5. 5 Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

By Ollie Martin

Ingredients

• ✓ cayenne pepper
• pork back rib
• pineapple tidbit
• apricot jam
• soy sauce
• white wine vinegar
• brown sugar
• garlic
• ginger
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
2. 2 Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl. Pour evenly over ribs.
3. 3 Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from bone, about 1 1/2 hours. An instant-read thermometer inserted into the center of meat should read 145 degrees F (63 degrees C).

By SUNKIST2

Ingredients

• ✓ cayenne pepper
• long-grain white rice
• water
• olive oil
• soy sauce
• honey
• white vinegar
• thyme
• paprika
• allspice
• black pepper
• chicken breast

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.
3. 3 In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.
4. 4 Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.
5. 5 Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture.

By Heather

Ingredients

• ✓ cayenne pepper
• kombu
• water
• bonito flake
• shrimp
• burrata cheese
• salt
• paprika
• ginger root
• sesame oil
• soy sauce
• mirin

Instructions

1. 1 Place kombu into a pan and pour in cold water. Let soak for 30 minutes to an hour.
2. 2 Place the pan of kombu over medium-high heat and wait, stirring once, until water almost starts to simmer and you see bubbles just start to rise to the surface. Immediately turn off heat and remove kombu from the broth into a bowl. Allow broth to cool down to about 150 degrees F (66 degrees C).
3. 3 Stir bonito flakes into the hot kombu broth and bring to a gentle simmer over medium-high heat. Let simmer for 5 minutes. Remove from heat and strain into a container.
4. 4 Place shrimp, Burrata cheese, salt, paprika, cayenne, ginger, and sesame oil into the bowl of a food processor. Pulse on and off until a smooth paste forms, scraping the bowl with a spatula as needed. Transfer to a bowl, wrap in plastic, and chill in the refrigerator for 1 hour, to overnight.
5. 5 Transfer 2 cups of dashi back into the pan; add soy sauce and mirin. Bring to a gentle simmer over medium heat. Taste and adjust with more soy and/or mirin as needed.
6. 6 Scoop about 1 1/2 tablespoons of the chilled dumpling mixture into a football shape using two large spoons. Repeat with remaining dumpling mixture and carefully transfer 6 to 12 at a time into the simmering broth. Cook until dumplings turn over in the water, about 2 minutes per batch. Ladle about 1/2 cup dashi into warm serving bowls; remove dumplings with a strainer into the bowls (3 per serving).

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• peanut butter
• vegetable oil
• vinegar
• soy sauce
• garlic
• sugar
• ramen noodle soup
• cucumber
• green onion
• cilantro
• peanut

Instructions

1. 1 Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.
2. 2 Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts.

By Nancy Melsheimer Rudolph

Ingredients

• ✓ cayenne pepper
• edamame
• chickpea
• red onion
• red bell pepper
• carrot
• sunflower seed
• cranberry
• olive oil
• honey
• apple cider vinegar
• mayonnaise
• celery salt

Instructions

1. 1 Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

By Jenny

Ingredients

• ✓ cayenne pepper
• butter
• onion
• garlic
• curry powder
• salt
• turmeric
• black pepper
• ginger
• cinnamon stick
• ground beef
• potato
• tomato

Instructions

1. 1 Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
2. 2 Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
3. 3 Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
4. 4 Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

By farabi

Ingredients

• ✓ cayenne pepper
• chicken broth
• soy sauce
• cornstarch
• sugar
• white vinegar
• vegetable oil
• chicken thigh
• garlic
• red bell pepper
• peanut
• green onion

Instructions

1. 1 Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
2. 2 Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
3. 3 Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

By Hilary

Ingredients

• ✓ cayenne pepper
• ramen noodle
• sunflower seed
• broccoli coleslaw mix
• pineapple
• cilantro
• green onion
• white sugar
• cider vinegar
• olive oil
• sesame oil
• black pepper

Instructions

1. 1 Crush ramen noodles and set seasoning packets aside.
2. 2 Heat a large skillet over medium-low heat. Cook and stir crushed ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes. Remove from heat and set aside.
3. 3 Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large serving bowl.
4. 4 Make dressing: Whisk together sugar, vinegar, olive oil, sesame oil, black pepper, cayenne pepper, and ramen seasoning packets in a medium bowl until smooth. Pour over slaw mixture; toss to coat.
5. 5 Mix in toasted ramen noodles and sunflower seeds just before serving.

By Faith

Ingredients

• ✓ cayenne pepper
• olive oil
• lime juice
• jalapeno pepper
• white vinegar
• worcestershire sauce
• cilantro
• elephant garlic
• sugar
• paprika
• cumin
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.

By Traci-in-Cali

Ingredients

• ✓ cayenne pepper
• chicken tender
• salt
• black pepper
• sichuan peppercorn
• salt
• paprika
• all-purpose flour
• egg
• water
• panko bread crumb
• garlic powder
• onion powder
• vegetable oil

Instructions

1. 1 Sprinkle chicken tenders with salt and pepper.
2. 2 Stir together Sichuan peppercorn powder, 1 teaspoon salt, cayenne, and paprika in a small bowl; set aside.
3. 3 Pour flour in a shallow bowl. Stir together eggs and water in a second bowl. Mix bread crumbs, garlic powder, onion powder, salt, and pepper in the third bowl.
4. 4 Dredge chicken tenders in flour, shaking off the excess. Dip tenders in the egg mixture, and then in the bread crumb mixture to coat. Place on a plate and set aside.
5. 5 Heat about 1/2-inch vegetable oil in a large, heavy skillet over medium heat until oil has a temperature of 375 degrees F (190 degrees C).
6. 6 Fry chicken tenders in batches, flipping as needed, until they're golden brown on all sides and cooked through, 3 to 4 minutes per batch. Check oil temperature in between batches so make sure it's back up to 375 degrees F (190 degrees C) before frying the next batch.
7. 7 As soon as each batch is fried, immediately season chicken tenders with Sichuan powder mixture on both sides to suit your taste; the more, the spicier.

By lutzflcat

Ingredients

• ✓ cayenne pepper
• zucchini
• carrot
• red cabbage
• red bell pepper
• bean sprout
• almond butter
• orange
• honey
• ginger root
• soy sauce
• miso
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
3. 3 Slice carrots into long strips with vegetable peeler similar to the zucchini.
4. 4 Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
5. 5 Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
6. 6 Pour half of sauce into cabbage mixture and toss to coat.
7. 7 Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

By Raw_Angel

Ingredients

• ✓ cayenne pepper
• yukon gold potato
• kosher salt
• mint
• olive oil
• red onion
• red bell pepper
• garlic
• lemon juice
• green onion
• mint
• parsley
• black pepper
• aleppo chili flake

Instructions

1. 1 Gather all ingredients.
2. 2 Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
3. 3 Transfer cooked potatoes to a large mixing bowl and let cool slightly.
4. 4 While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
5. 5 Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
6. 6 Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
7. 7 Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• water
• white rice
• soy sauce
• peanut butter
• white wine vinegar
• olive oil
• chicken breast
• garlic
• ginger root
• broccoli
• green onion
• peanut

Instructions

1. 1 Combine water and rice in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes.
2. 2 Meanwhile, stir together soy sauce, peanut butter, vinegar, and cayenne pepper in a small bowl; set aside.
3. 3 Heat olive oil in a skillet or wok over high heat. Cook and stir chicken, garlic, and ginger in hot oil until chicken is lightly browned, about 5 minutes. Reduce heat to medium and add broccoli, green onions, peanuts, and soy sauce mixture. Cook, stirring frequently, until broccoli is tender and chicken is cooked through, about 5 minutes.
4. 4 Serve chicken-broccoli mixture over cooked rice.

By Nimitz

Ingredients

• ✓ cayenne pepper
• chicken wing
• tomato sauce
• tomato soup
• clove
• garlic
• bay leaf
• salt
• pepper
• long grain rice
• water
• clove
• salt
• turmeric
• almond
• raisin

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Pour tomato sauce and soup into a large roasting pan. Stir in cloves, garlic, bay leaves, cayenne, and salt and pepper. Take the tip of each chicken wing and bend it back, securing it under the joint where thigh and drummette are joined. Place wings in pan, and spoon sauce over chicken.
3. 3 Cover pan, and bake in a preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until sauce is thick, about 1 1/2 hours.
4. 4 To prepare rice, combine rice, water, cloves, salt, turmeric, almonds, and raisins in a large saucepan over high heat. Bring to a boil. Reduce heat, and simmer until rice is cooked, about 10 minutes.

By PIZZA2471

Ingredients

• ✓ cayenne pepper
• ground pork
• onion
• cilantro
• red pepper flakes
• red curry paste
• garam masala
• chili powder
• onion powder
• garlic powder
• all-purpose flour
• water
• peanut butter
• sugar
• vegetable oil

Instructions

1. 1 Combine pork, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl; mix well and set aside.
2. 2 Place flour into a separate bowl. Slowly stir in water as needed until a soft dough is achieved; some water may be left over. Roll out walnut-sized balls of dough into thin circles for wrappers.
3. 3 Fill each wrapper with about 1 tablespoon pork mixture. Moisten the edges of wrapper, then fold in half, sealing to create a half-moon shape. Repeat with remaining wrappers and filling.
4. 4 Place dumplings in a steamer over 1-inch boiling water and cover. Steam until dough becomes glossy, about 10 minutes.
5. 5 Combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. Cook in the microwave on high for 30 seconds; stir. Serve with dumplings.

By relightfoot5483

Ingredients

• ✓ cayenne pepper
• udon noodle
• firm tofu
• cabbage
• carrot
• sweet red pepper
• scallion
• vegetable broth
• peanut butter
• brown sugar
• soy sauce
• rice vinegar
• garlic
• ginger

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
3. 3 Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
4. 4 Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.

By Elaine A

Ingredients

• ✓ cayenne pepper
• chicken breast
• salt
• black pepper
• white sugar
• white wine vinegar
• fish sauce
• peanut butter
• olive oil
• garlic
• egg
• pad thai rice noodle
• bean sprout
• beef broth
• green onion

Instructions

1. 1 Bring a large pot of water to a boil.
2. 2 Season chicken with salt and black pepper; set aside.
3. 3 Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
4. 4 Coat the inside of a large skillet or wok with olive oil and place over high heat.
5. 5 Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
6. 6 Remove chicken and set aside in a bowl.
7. 7 Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
8. 8 Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
9. 9 Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
10. 10 Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
11. 11 Drain the noodles.
12. 12 Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
13. 13 Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
14. 14 Sprinkle with green onions to serve..

By Buon Appetito

Ingredients

• ✓ cayenne pepper
• cumin seed
• red chile pepper
• apple cider vinegar
• garlic
• vegetable oil
• onion
• ginger garlic paste
• tomato paste
• turmeric
• cinnamon
• clove
• lamb shank
• salt
• water
• cilantro

Instructions

1. 1 Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
2. 2 Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
3. 3 Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
4. 4 Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.

By Allrecipes Member