Chicken Fried Rice with Yum Yum Sauce


  • 1/2 pound boneless skinless chicken breast
  • ¼ cup soy sauce or tamari, divided
  • ¼ cup Kelchner's Yum Yum Dipping Sauce
  • 3 tablespoons canola oil (or any high heat oil), divided
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup frozen vegetable mix
  • 3 large eggs
  • 3 tablespoons butter
  • 4 cups cooked white rice
  • Salt and pepper to taste
  • Green onion thinly sliced


1. Dice chicken into small cubes ¼-1/2 inch in size. In a small bowl mix together 1/8 cup soy sauce and Kelchner's Yum Yum Dipping Sauce. Coat the chicken in yum yum soy sauce mixture and let marinade for at least 20 minutes

2. Heat a wok or large pan over medium high heat. Add 1 tablespoon of oil. Cook the chicken until golden brown and reaches an internal temp of 165F. Transfer to a plate.

3. Add another tablespoon of oil to the pan. Add diced onion and minced garlic, cook until onions are translucent. Add frozen vegetable mix.

4. Once vegetables begin to soften add all three eggs and mix thoroughly to scramble the eggs.

5. Add the last tablespoon of oil and the butter. Add cooked rice and cooked chicken to the pan. Stir well to combine. Add remaining 1/8 cup of soy sauce and salt and pepper to taste. Cook until all rice and chicken is heated through.

6. Serve immediately, drizzle additional Kelchner's Yum Yum Dipping Sauce on top. Garnish with thinly sliced green onion.

Prep Time: 30 minutes | Total Time: 50 minutes | Serves: 5

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