Best 9 Yum Yum Chicken Recipes

TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP)

Steps:

• In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent.
• Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.
• Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.
• Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.
• Sprinkle with the remaining cilantro and serve with additional lime juice.

CHICKEN YUM-YUMS

Steps:

• Heat oil in a large skillet over medium high heat. Pat chicken breasts dry with a paper towel, and lightly season with salt. Add chicken to the pan, and reduce heat to medium. Cook for 3 minutes per side, turning once.
• Reduce heat to medium low. To the pan, add duck sauce, apricots, raisins, and apples. Turn chicken to coat, and continue cooking until no longer pink in the center and juices run clear. More duck sauce may be added, as desired.

CHICKEN POT PIE TURNOVERS-YUM!

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken(if making vegetarian you can use more veggies or tofu, seitan, mushrooms are good in it too) and cook on a very low simmer until the sauce thickens up into a gravy, 5-10 minutes. Remove from the heat and set aside.
• On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent with a rolling pin. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water on the edges to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking.
• Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot. Enjoy!
• Note:.
• To make this vegetarian, use vegetarian "chicken" or just use more veggies.

SPICY COUSCOUS WITH SHRIMP CHICKEN AND CHORIZO ..AKA YUM!

Steps:

• Heat the EVOO over medium-high heat in a deep skillet- make sure the pan has a tight fitting lid.
• Add the chorizo, cook for 1 minute to render some of the fat, then add the chicken, bay leaf, thyme and onions.
• Cook for 2 minutes to start softening the onions, then add the Shrimp, Red Pepper Flakes, garlic, Jalapenos, tumeric and saffron, and cook until the shrimp are just about cooked through (about 3 minutes) Season with salt and pepper then add the stock.
• Bring Stock to a boil then stir in the couscous, pea's and lemon zest. Cover and turn off heat. Let stand for 5 minutes then fluff with fork remove bay leaf and thyme stems and your ready to eat!
• Enjoy.

HOLY YUM CHICKEN RECIPE - (4.3/5)

Steps:

• Preheat oven to 450° . Line a 8x8" oven-proof pan with 2 layers of tin foil. Place the chicken thighs in the foil layered pan. In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper. Pour the mixture on top of the chicken. Turn the chicken around in the sauce to make sure it gets all coated. Bake, uncovered, for 40 minutes. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do not discard the liquid. Immediately after plating chicken, whisk in the cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. Sprinkle rosemary on top before serving. NOTE: You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tablespoon, you can add a little more.

THAI COCONUT CHICKEN SOUP (TOM YUM GAI)

Steps:

• Heat 1/2 tablespoon peanut oil in a medium pot over medium heat. Saute onion in the hot oil until the onion begins to brown, 5 to 7 minutes. Add celery, bell pepper, cumin, ginger, and coriander; cook until softened, about 5 minutes. Transfer to a bowl and set aside.
• Add water to the same pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. When water has evaporated, add remaining peanut oil increase heat to medium-high. Quickly saute the chicken, letting it brown nicely on either side, 5 to 7 minutes. Season with salt and pepper while cooking.
• Add the vegetable mixture back to the pot along with chicken broth, coconut milk, lime juice, fish sauce, tomato paste, Sriracha sauce, lime leaves, garlic, and basil; bring to a gentle boil. Reduce heat to a simmer. Add vermicelli noodles and cook, stirring occasionally to loosen, 3 to 4 minutes. Add the bamboo shoots and green onion. Serve.

YUM YUM CHICKEN CURRY

Steps:

• Combine curry powder, coriander, turmeric, salt, pepper, cumin, and bay leaf in small bowl.
• Heat oil in large dutch oven over medium high heat. Add chicken to pan, and saute' til beginning to brown (stir frequently). Add onions, and continue to cook til onions tender and chicken is browning (still stirring). Add ginger and garlic, cook 1 minute stirring constantly. Add curry powder mixture, stir constantly, 2 minutes. Add broth, tomatoes, coconut milk, and potatoes; bring to a boil.
• Reduce heat and simmer for an hour, stirring occasionally. After an hour, begin water for rice, and add chickpeas and green peas to curry mixture. When rice is finished, remove curry from heat and add lemon.
• Serve over rice.

CHICKEN WINGS YUM YUM

Steps:

• 1. In a heavy pot or deep fryer. Heat oil to 350' degrees I use canola.
• 2. 1/2 dozen at a time. Fry for 13-15 minutes.
• 3. Pour sauce in a bowl with a lid. Put wings in bowl cover it and shake to coat wings..

YUM YUM CHICKEN

Steps:

• 1. Dice and chicken breasts, put in a Ziploc bag and pour fajita seasoning. Fry chicken until almost cooked. Add in cream cheese, and finish cooking the chicken. Cook rice, add in to pan. Then add in corn, black beans and olives, stir in taco sauce. Leave on low for about 10 mins or until the veggies are cooked.