Best 9 Yum Yum Chicken Recipes

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If you're looking for a delicious and flavorful chicken dish, yum yum chicken is a great choice. This Asian-inspired dish is made with a sweet and savory sauce that's sure to tantalize your taste buds and leave you craving more. Whether you're cooking for a casual weeknight dinner or a special occasion, yum yum chicken is a dish that will impress your family and friends. So, gather your ingredients and get ready to cook a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP)



Tom Yum Gai (Thai Hot & Sour Chicken Soup) image

This is our version of the hot and sour soup, modified to taste as much as possible like the wonderful version we would get at our favorite Thai restaurant, Bahn Na, in Ypsilanti, MI. I've included the modifications (*) that make it vegetarian-friendly. A note about the fish sauce: this can be purchased from any Asian grocery, and I would recommend just about any that come in a glass bottle - they generally taste better.

Provided by meganmcartwright

Categories     Thai

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 medium onion, diced
2 green onions, sliced (optional)
2 small tomatoes, cut into eighths
1/2 lb skinless chicken breasts, diced (*) or 8 ounces extra firm tofu, pressed and drained, cubed (*)
10 canned straw mushrooms
5 button mushrooms, quartered
4 cups chicken stock (*) or 4 cups mushroom stock (*)
2 stalks lemongrass, cut the stalks diagonally 2-inch long, scored lightly
6 kaffir lime leaves, fresh, scored lightly
6 slices fresh ginger (approximately 1-inch in diameter, 1/8-inch thick)
3 tablespoons fish sauce
1 1/4 teaspoons chili paste (Nam Prik Pao, Thai chili paste with soya oil)
2 serrano chilies, thickly sliced (optional)
1 cup fresh cilantro, washed and roughly diced
2 teaspoons sugar
1/4 cup lime juice (to taste)
2 tablespoons peanut oil

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



Chicken Yum-Yums image

I 'invented' this recipe at age 12 (over 15 years ago), and it has become a family favorite. I'm always asked to make it.

Provided by LAUGHINGPOOH

Categories     World Cuisine Recipes     Asian     Chinese

Time 35m

Yield 6

Number Of Ingredients 7

2 tablespoons olive oil
6 boned and skinned chicken breast halves
1 pinch salt
½ cup duck sauce
¼ cup dried apricots, sliced
¼ cup raisins
1 small apple - peeled, cored and thinly sliced

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.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 17.7 g, Cholesterol 67.2 mg, Fat 7.5 g, Fiber 0.9 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 134 mg, Sugar 15.7 g

CHICKEN POT PIE TURNOVERS-YUM!



Chicken Pot Pie Turnovers-Yum! image

Using leftover chicken makes this ecomical and easy! Just saw this on Ten Dollar Dinners with Melissa d'Arabian Episode: Cost-Cutting Comfort and it looks so good, and something I might make for my kids, or for me making it vegetarian!

Provided by Sharon123

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons butter (or margarine)
1/2 onion, chopped small
1 carrot, chopped small
1 stalk celery, chopped small
kosher salt
fresh ground black pepper
2 garlic cloves, minced
2 teaspoons dried thyme (1/2-1 tsp. fresh thyme)
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock (or vegetable stock)
1 teaspoon Dijon mustard
1/2-1 cup frozen peas
1 1/2 cups cubed cooked chicken (or shredded)
1 sheet frozen puff pastry, thawed

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!



Spicy Couscous With Shrimp Chicken and Chorizo ..aka Yum! image

I just had to add this recipe! My husband and I love it and we absolutely cook it at least once a month..if not more! It can get kind of spicy so beware of how much spice you like and alter the amount! This recipe is based off of one I saw on the Rachael Ray talk show..but I never could find the actual recipe so its just what I can remember from some notes I jotted down!! ** I usually don't have the Saffron and this is just as great without it, so don't fret if you don't have that spice because its outrageously expensive!

Provided by Manda G

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup extra virgin olive oil (extra virgin olive oil)
1/2 lb chorizo sausage, cut into bite size pieces (castings removed)
3/4 lb chicken tenderloins, cut into bite size pieces
1 fresh bay leaf
4 -5 sprigs fresh thyme
1 medium onion, chopped (small pieces)
1 lb medium shrimp (deveined and peeled)
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, grated
1 -2 chopped jalapeno (to taste)
1 teaspoon turmeric
1 pinch saffron thread
salt and pepper
2 cups couscous
2 cups chicken stock
1 cup frozen peas
1 lemon, zest of

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)



Holy Yum Chicken Recipe - (4.3/5) image

Provided by á-26060

Number Of Ingredients 8

1 1/2 to 2 pounds chicken thighs, boneless and skinless
1/2 cup Dijon mustard
1/4 cup pure maple syrup
1 tablespoon rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
2 teaspoon fresh rosemary for garnish

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.

YUM YUM CHICKEN CURRY



Yum Yum Chicken Curry image

We made this last night and it was fantastic; it came from a recent magazine recipe, but we made some changes (per reader feedback) and I wanted to jot down how I did it - it was very, very good, but keep in mind - you can't forget the lemon. It wasn't as good til we added lemon (which was supposed to be in there but I forgot). It is fairly spicey, I would adjust spice levels to taste. Also, serve this over basmati rice.

Provided by larchie

Categories     Curries

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 19

4 teaspoons curry powder
2 teaspoons coriander, ground
2 teaspoons turmeric, ground
1 teaspoon cumin, ground
1/2 teaspoon salt
3/4 teaspoon red pepper, ground
1 bay leaf
2 teaspoons olive oil
1 1/2 lbs chicken breasts, skinless and boneless, chopping into 1-inch pieces and sprinkled with curry powder
1 onion, small to medium vertically sliced
1 1/2 teaspoons ginger, fresh, peeled, and minced
2 garlic cloves, minced
1 (8 ounce) can chicken broth
1 (14 ounce) can light coconut milk
6 roma tomatoes, chopped and sprinkled with cumin, coriander, and garlic powder
2 medium sweet potatoes, peeled and cubed
1 (14 ounce) can chickpeas, rinsed and drained
1/2 cup green peas, frozen
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 371.2, Fat 13.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 617.8, Carbohydrate 32, Fiber 6.6, Sugar 5.2, Protein 30.2

THAI COCONUT CHICKEN SOUP (TOM YUM GAI)



Thai Coconut Chicken Soup (Tom Yum Gai) image

My own version of tom yum gai--with simple ingredients, and no need to go buy red curry paste! This soup was flavorful but mild, enjoyed by us and our 5- and 1-year-old kids. But don't be afraid to add some more Sriracha hot sauce to yours if you like some spice!

Provided by Jordan VanDijk

Time 45m

Yield 4

Number Of Ingredients 23

1 tablespoon peanut oil, divided
1 large onion, halved and sliced
1 stalk celery, sliced
1 medium red bell pepper, sliced
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ cup water
2 (5 ounce) skinless, boneless chicken breasts, sliced
½ teaspoon salt
½ teaspoon ground black pepper
4 cups chicken broth
1 (14 ounce) can light coconut milk
1 medium lime, juiced
1 tablespoon fish sauce
1 tablespoon tomato paste
2 teaspoons Sriracha sauce
2 leaf (blank)s kaffir lime leaves
1 clove garlic, crushed
2 teaspoons dried basil
2 ounces vermicelli pasta
½ (8 ounce) can sliced bamboo shoots, drained
1 stalk green onion, chopped

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.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 25.1 g, Cholesterol 46.2 mg, Fat 27.4 g, Fiber 4.7 g, Protein 21.9 g, SaturatedFat 19.7 g, Sodium 1937.3 mg, Sugar 6.2 g

CHICKEN WINGS YUM YUM



Chicken Wings Yum Yum image

I make these for football Sundays. My husband says they are the best he has ever had.. They are so good!!

Provided by Colleen Williams

Categories     Poultry Appetizers

Time 25m

Number Of Ingredients 2

2 lb chicken wings
1 jar(s) of boss sauce mild

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



Yum yum chicken image

Quarantine has made me try different things...my son always says "add this to the rotation, Mom" if it's a good recipe. This one DEFINITELY goes in the rotation! Enjoy!

Provided by Cathy Cottrell

Categories     Chicken

Number Of Ingredients 8

2 chicken breasts
4 oz cream cheese
2 bag(s) rice
1 can(s) corn
1 can(s) black beans
1 pkg fajita seasoning
2 Tbsp green olives
1/4 c taco sauce

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.

Tips:

  • Choose the right chicken:
    • Use boneless, skinless chicken breasts or thighs for a quick and easy meal.
    • If you prefer dark meat, use bone-in, skin-on chicken thighs.
  • Make sure the chicken is cooked through:
    • Use a meat thermometer to ensure the internal temperature of the chicken has reached 165°F (74°C).
    • Never eat raw or undercooked chicken.
  • Use a flavorful marinade or sauce:
    • Marinating the chicken for at least 30 minutes will help infuse it with flavor.
    • You can also use a flavorful sauce to coat the chicken while it cooks.
  • Don't overcrowd the pan:
    • Make sure there is enough space in the pan for the chicken to cook evenly.
    • If the pan is too crowded, the chicken will steam instead of fry.
  • Cook the chicken over medium heat:
    • Cooking the chicken over medium heat will help it cook evenly without burning.
    • Adjust the heat as needed to prevent the chicken from burning.

Conclusion:

Yum Yum Chicken is a delicious and versatile dish that can be enjoyed by people of all ages. By following the tips and tricks outlined in this article, you can make sure your Yum Yum Chicken turns out perfect every time. With its crispy coating, tender chicken, and flavorful sauce, Yum Yum Chicken is sure to be a hit at your next party or potluck.

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