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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Yanked' Spiced Chicken with Hot Vegetable "Spaghetti"

I recently made this recipe in an impromptu "throwdown" in Massachusetts and I absolutely love the simple, yet dynamic, flavors that blend together. But, I must warn you that if you aren't used to a little heat, stay out of the plate. Of course you can substitute the hot peppers with another vegetable such as julienned celery or even add less peppers, whichever you desire.

A mandolin would work very well in preparing this recipe, but if you don't have one, simply(and carefully) use a large sharp knife to julienne the veggies.


For 4 people


  • 1 whole (2-2.5 lb) fryer/roaster chicken, broken down
  • 1 3/4 cup(s) apple jelly
  • 2 tablespoon(s) plus 2 teaspoons soy sauce
  • 1 large carrot, peeled
  • 2 large russet potatoes, peeled
  • 1 hot pepper of your choice
  • 4 green onions
  • 2 tablespoon(s) olive oil
  • salt and pepper to taste

'Yanked' Spiced Chicken with Hot Vegetable "Spaghetti" Directions

  1. If using a mandolin, thinly slice the carrot and potatoes. Then sliced them the opposite way to create very thin strands of vegetables. Thinly slice the green onions and hot pepper into very thin "matchsticks". In a pot of rapidly boiling water, add the carrots and potatoes. Stir and let the water come to a boil again. Continue cooking for 1 minute. Remove from water and strain well. If doing by hand, just be careful when slicing the potatoes thinly one way and then create thin matchsticks. With the carrot, slice in half lengthwise, slice again very thin with the cut side down. Finally, slice each slice of carrot into very thin matchsticks.
  2. In a small bowl, whisk together the apple jelly and soy sauce until smooth and blended: set aside.
  3. In a large skillet, over medium-high heat, add the chicken pieces, skin-side down and cover. Let cook for 10-12 minutes, either shaking or moving around with your spatula to loosen the chicken from the bottom of the pan. Let cook until well browned and carefully turn over to continue cooking and browning on the other side. Replace lid and continue cooking an additional 15-18 minutes or until done or a thermometer register 165-degrees F in the thickest part of the breast. Remove lid, lower the temperature to medium, add the apple jelly mixture, and stir to lift up the fond that has been browning on the bottom of the pan. Baste the chicken frequently with the glaze for another 3 minutes before removing from heat and serving.
  4. Meanwhile, as the chicken is cooking, In a large skillet or wok, add the olive oil over high heat. When the oil is shimmering, add the onions and hot pepper strips. Stir and cook for 1 minute. Add the potatoes and carrots, stir-frying an additional 2-3 minutes, or until everything is slightly wilted and hot. Add salt and pepper to taste and remove from stove. Divide among four serving plates and evenly divide chicken among the plates. Serve hot.