December 21st, 2024
Recipes
4-Ingredient Yum Sauce Chicken
Valentina P
- Difficulty
•
- Time 15"
This is a great back-pocket recipe for when you need to get dinner on the table - fast. The creamy sauce is one of my easy 3-ingredient Yum Sauces, which uses either mayonnaise, Greek yogurt, or tahini as its base. Mayonnaise will have the richest, creamiest flavor. And yes, if you're wondering, mayonnaise is safe to heat here. The sauce is tossed in at the end of cooking for that velvety finish.
How To MakeDiet Type: Low-carb
Shopping List
- 1/2 pound chicken breast or thigh, boneless and skinless
- 2 scallions, chopped (white and light green parts only)
- 4 tablespoons mayonnaise (Note 1)
- 1 tablespoon low-sodium tamari (Note 2)
- 2 teaspoons dijon mustard
- salt and black pepper, to taste
- cooking oil, for frying
Instructions
- Step 1: Stir together the mayonnaise, tamari, and mustard in a small bowl until smooth. Set aside. Note: If using the tahini substitute for the mayo, you will need to add 1 tablespoon of water for every 1 tablespoon of tahini used.
- Step 2: Chop the chicken into bite-sized pieces and season generously with salt and pepper.
- Step 3: Heat a little splash of oil in a skillet over medium-high heat. Once hot, add the diced chicken. It should sizzle on contact with the hot pan. Cook the chicken until it has cooked all the way through, about 5 to 8 minutes. Stir the chicken occasionally, letting it brown on all sides. To check for doneness, cut a good-sized piece in half. The center should be very, very faintly pink - about 95% of the way cooked through (the residual heat will cook it all the way, without overcooking it). If it still looks undone, keep cooking it and repeat the same test in 2 minutes.
- Step 4: Remove the pan from the heat and stir in the prepared sauce. Continue tossing the chicken with the sauce until it is well coated. Add the scallions and another generous sprinkling of pepper.
- Serve: Plate the creamy chicken over rice, vegetables, or own its own. Enjoy.
Recipe Notes
Note 1: Greek yogurt and/or tahini can also be used in place of the mayonnaise. If using tahini here, it should taste rich and slightly sweet, not at all abrasive. Our favorite is this tahini. Note 2: We prepared this chicken with tamari for an Asian flavor, but you can easily switch it up into a spicy or curried version. To make this spicy or curried, replace every 1 tablespoon of tamari with either 2 teaspoons of hot sauce or 1 teaspoon of curry powder.
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Nutrition
This is a great back-pocket recipe for when you need to get dinner on the table - fast. The creamy sauce is one of my easy 3-ingredient Yum Sauces, which uses mayonnaise and/or tahini as its base. Mayonnaise will have the richest, creamiest flavor. But a 50/50 blend of mayonnaise and tahini is also delicious. And yes, if you're wondering, mayonnaise is safe to heat here. The sauce is tossed in at the end of cooking for that velvety finish.
How To MakeDiet Type: Paleo
Shopping List
- 1/2 pound chicken breast or thigh, boneless and skinless
- 2 scallions, chopped (white and light green parts only)
- 4 tablespoons paleo mayonnaise and/or tahini
- 1 tablespoon coconut aminos (see notes)
- 2 teaspoons dijon mustard
- salt and black pepper, to taste
- cooking oil, for frying
Instructions
- Step 1: Stir together the mayonnaise and/or tahini, coconut aminos, and mustard in a small bowl until smooth. If using tahini, you will need to add 1 tablespoon of water for every 1 tablespoon of tahini used. Set aside.
- Step 2: Chop the chicken into bite-sized pieces and season generously with salt and pepper.
- Step 3: Heat a little splash of oil in a skillet over medium-high heat. Once hot, add the diced chicken. It should sizzle on contact with the hot pan. Cook the chicken until it has cooked all the way through, about 5 to 8 minutes. Stir the chicken occasionally, letting it brown on all sides. To check for doneness, cut a good-sized piece in half. The center should be very, very faintly pink - about 95% of the way cooked through (the residual heat will cook it all the way, without overcooking it). If it still looks undone, keep cooking it and repeat the same test in 2 minutes.
- Step 4: Remove the pan from the heat and stir in the prepared sauce. Continue tossing the chicken with the sauce until it is well coated. Add the scallions and another generous sprinkling of pepper.
- Serve: Plate the creamy chicken over rice, vegetables, or own its own. Enjoy.
Recipe Notes
I prepared this chicken with tamari for an Asian flavor, but you can easily switch it up into a spicy or curried version. To make this spicy or curried, replace every 1 tablespoon of tamari with either 2 teaspoons of hot sauce or 1 teaspoon of curry powder. If using tahini here, it should taste rich and slightly sweet, not at all abrasive. If your tahini has a bitter flavor, I recommend trying another brand. The texture and flavor depends on the type of sesame seed used, the roast level, and how those seeds are processed. Look for a light-colored tahini that is quite runny.
Nutrition
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4-Ingredient Yum Sauce Chicken
PT15M 1/2 pound chicken breast or thigh, boneless and skinless 2 scallions, chopped (white and light green parts only) 4 tablespoons mayonnaise (Note 1) 1 tablespoon low-sodium tamari (Note 2) 2 teaspoons dijon mustard salt and black pepper, to taste cooking oil, for frying Gluten Free Paleo Low-Carb 2 Servings
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