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Chicken yum yum

Name: Chicken yum yum
Cook time: 20 min
Yield: 2

with steamed rice and crispy noodles

Ready in around 20 mins

RECIPE FACT:

Yum Yum Sauce is a Japanese-American condiment — best known from hibachi or teppanyaki restaurants, especially in the U.S. Despite its Japanese association, it’s more of a Western creation.

Nutritional Info:

Energy: 3,958kJ (946kcal)
Protein: 42g
Carbohydate: 92g
Sugars: 12g
Fat, total:43g
Saturated:7g
Sodium:1,105mg
Contains:Eggs, Gluten, Molluscs, Sesame, Soy, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND CHICKEN:
Trim the end of the bok choy and remove any damaged outer leaves. Cut into 1cm slices. Open the edamame and red chilli and remove the chilli from the top. Finely slice if using or discard if not.
2. TO COOK THE RICE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the corn and edamame and cook for 2-3 mins. Add the bok choy, steamed rice, chilli if using, season with salt and pepper and cook for 2-3 mins until hot. Pour in the soy seasoning and cook for 30 secs to combine.
3. TO COOK THE CHICKEN:
Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each thigh into 6-7 even pieces, place into a bowl with the cornflour and toss to coat. Wipe out the pan and place back over a medium-high heat with 1 Tbsp of oil. Once hot, add the chicken and cook for 3-4 mins each side or until cooked through.
TO SERVE:
Divide the steamed rice between bowls and top with chicken. Dollop with yum yum sauce and a sprinkle of crispy noodles and black sesame seeds.