Yum-Yum Chicken - A Quick and Easy, Mostly Pantry Staples Recipe

That Girl told me about a dish she made - shrimp and yum-yum sauce over pasta.  I didn't go looking

for the sauce, but during my last foraging trip to Sam's Club, I walked past a BIG bottle of yum-yum sauce and decided to give it a try.  I already had some chicken breasts thawed, ready to cook for dinner, so that's what I used.  

It's a quick, easy, fairly brainless thing you throw together with just a few ingredients.  There are recipes online for yum-yum sauce if you want to make your own.  But the deal here is something you can pull together with minimum time and effort.

[NOTE:  I know this looks different from my earlier recipe posts, but the platform has been "streamlined," and now I can't control the line spacing!  We will see how this shakes out.]

Yum-Yum Chicken

2 T canola oil

2 lb skinless, boneless chicken breasts, cut into strips or cubes, as desired

3 T minced garlic

1 T red pepper flakes

2 c bottled yum-yum sauce

2 t sesame oil

8 oz pasta (your choice - I used farfalle), cooked per package directions

Heat oil in a 12" skillet or a 14" wok on medium heat, add minced garlic and cook one minute.  Add chicken, brown on both sides, and cook thoroughly.  Sprinkle with red pepper flakes.  Turn heat down to low and add sauce.  If you don't turn the heat down enough, the sauce will separate.  When heated through, remove from heat, stir in sesame oil, and serve over pasta.