Description
A quick and creamy Yum Yum Chicken made with tender chicken pieces coated in a rich, tangy Japanese steakhouse-inspired sauce that pairs perfectly with rice, noodles, or vegetables.
Ingredients
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon melted butter
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1 tablespoon water
- 1/2 teaspoon paprika
Instructions
- Season the chicken pieces with salt, black pepper, garlic powder, and paprika.
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until golden and fully cooked.
- While the chicken cooks, prepare the sauce by mixing mayonnaise, ketchup, melted butter, garlic powder, sugar, water, and paprika in a small bowl until smooth.
- Reduce the skillet heat to low and pour the yum yum sauce over the cooked chicken.
- Stir well so the chicken is evenly coated with the creamy sauce.
- Cook for another 2–3 minutes until the sauce is warmed and slightly thickened.
- Remove from heat and serve the chicken warm.
Notes
- Use chicken thighs instead of chicken breast for extra juicy results.
- Add cayenne pepper or a drizzle of hot sauce for a spicy kick.
- Stir in sautéed broccoli, bell peppers, or snap peas for a complete one-pan meal.
- Replace part of the mayonnaise with plain Greek yogurt for a lighter sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a skillet over low heat or microwave in short intervals.
- Add a splash of water or milk when reheating if the sauce becomes too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 95mg
