Best 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.

HOLY YUM CHICKEN

Steps:

• Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
• In small bowl, whisk together Dijon mustard, maple syrup, vinegar, salt and pepper.
• Place the chicken in the foil layered pan then pour the mixture on top of it. 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 to create a thick sauce. 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 tbsp., you can add more.
• Sprinkle rosemary on top before serving.
• Serve with rice or potatoes or vegetables.

BONNIE'S YUM YUM CHICKEN CASSEROLE

Steps:

• 1. Preheat the oven to 350. Layer in a buttered 2 quart Pyrex baking dish. 3 cups of cooked dressing and 2 cups of chunky chopped cooked chicken breast.
• 2. Stir together the celery soup, 1/2 cup sour cream and 1/4 cup Marsala wine. Spread the mixture evenly over the chicken and stuffing.
• 3. Add the slices of Swiss cheese to cover the mixture, tearing the slices to make them fit if necessary.
• 4. TOPPING: Heat a large skillet over medium high heat with 2 tablespoons butter. When the butter is melted, add 1 cup of Japanese style panko bread crumbs. Stir the bread crumbs constantly until they are coated with butter then they will start to turn a nice golden brown. Watch that they don't burn. Pour the bread crumbs evenly over the top of the cheese in the casserole, and bake in the oven until the casserole is heated through. Bake at 350 for 25 to 30 minutes.
• 5. I serve this dish with cranberry sauce and a nice green salad. Enjoy!

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.

YUM YUM GOODY CHICKEN CASSEROLE

Steps:

• Boil noodles following package directions till tender, drain and set aside.
• In a sauce pan, add soup, milk, butter, and heat until creamy, then remove from heat. Then add noodles, chicken, salt, pepper, diced onion, and sprinkle lightly with french fried onions and shredded cheddar cheese.
• Mix all ingredients thoroughly, and transfer to a large buttered baking dish. Sprinkle lightly with more french fried onions and shredded cheddar cheese to cover as topping.
• Bake at 400 degrees for 12-15 minutes or until thoroughly heated and cheese is melted.
• Enjoy!

CHICKEN: HOLY YUM CHICKEN

Steps:

• Preheat oven to 450 degrees. Line a 8×8″ oven-proof pan with 2 layers of tin foil. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. 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 1 tbsp. of c

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, TOM YUM AND KARENGO SOUP

Steps:

• In a large stock pot saute onions, red bell peppers, celery, lemongrass, chile peppers and ginger in sesame oil.
• Add chicken stock and simmer for 5 minutes.
• Add lime leaves, oyster sauce, soy sauce, tom yum paste and cut up chicken. Simmer for 20 minutes and then check the seasoning. Add more oyster sauce, soy sauce or tom yum paste if necessary. At this point also season with salt.
• Add seaweed, garnish with cilantro and serve.

CITRUSY TOM YUM CHICKEN STEW WITH YAMS & KALE (SLOW COOKER)

Steps:

• Combine the lime juice, orange juice, tomatoes, onion, bell pepper, chili peppers, ginger, soy sauce, fish sauce and tom yum paste in a food processor. Pulse once or twice so the mixture resembles a chunky salsa.
• Add this sauce to the slow cooker along with the chicken, lemongrass, kaffir lime leaves and water. You may need to break the lemongrass in half for it to fit in the pot- that's fine. Mix lightly, and cover and cook on low for 3 hours.
• After 3 hours, add the yams, nestling them underneath the chicken. Cook for a further 1 1/2 hours.
• Finally, add the kale, basil and cilantro. Increase heat to high and cook for a further 30 minutes, or until the yams and kale are cooked through.
• Stir; remove & discard lemongrass & lime leaves. Serve with or without rice/noodles.

CROCK POT CHICKEN W/ BLACK BEANS AND CREAM CHEESE...YUM!

Steps:

• Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
• Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
• Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
• Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
• All done and enjoy!

CHICKEN YUM YUM!

Steps:

• Bone chicken, wrap in slice of ham.
• Mix other ingredients together.
• Place chicken in baking dish and pour other ingredients over top.
• Bake about 2 hours at 325 degrees.
• (Yum Yum!).

CHICKEN POT PIE WITH BISCUITS - PINCH OF YUM

Steps:

• Prep: Preheat the oven to 425 degrees.
• Biscuits: Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass, or... just a knife. Let's not be too precious here.
• Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Add a splash of wine; let it sizzle out. Slowly and gradually, add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup. Add chicken and peas. Season with salt, pepper, and lemon juice.
• Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.

HOLY YUM CHICKEN

Steps:

• Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
• In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
• Place the chicken thighs in the foil layered pan then pour the mixture on top of it. 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 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. 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 tbsp., you can add a little more.
• Sprinkle rosemary on top before serving.
• Serve with rice or potatoes or vegetables.

LEMON CHICKEN SOUP WITH ORZO - PINCH OF YUM

Steps:

• Base: Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
• Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
• Eggs: Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot - slowly, slowly, slowly, stirring constantly, until smooth and creamy.
• Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!

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...A TASTY BARBECUE CHICKEN QUESADILLA

Steps:

• Melt butter in frying pan.
• Add onions and sautee.
• Add mushrooms and sautee until desired doneness.
• Add garlic and stir.
• Add chicken to heat it up (if it's already warm you can skip this step).
• Take mixutre and place in a small bowl.
• Add the barbecue sauce and mix until everything is coated.
• Meanwhile, place about 1/2 the cheese on 1/2 of the two flour tortillas.
• Place mixture on top of the cheese and spread out.
• Sprinkle remaining cheese evenly over mixture.
• Fold the tortillas in 1/2 being careful that the ingredients don't fall out.
• Heat oil in frying pan.
• Place quesadillas in frying pan, and fry for about 1 1/2 minutes per side. The tortilla should become crispy.
• Take out of the frying pan, cut into slices and serve with sourcream if desired.