Shredded Sweet Soy Sauce Chicken Breast Recipe

5 minutes prep for dinner? Sure please! Particularly if it’s this juicy pile of shredded chicken coated with a sticky Asian sauce! Make this Shredded Candy Soy Sauce Chicken Breast in your gradual cooker, stress cooker or on the range – directions offered for all three. 

Like Gradual Cooker Crispy Chinese language Shredded Chicken, this Asian shredded chicken is good to toss by noodles, use in salads or serve over rice!

Shredded Candy Soy Sauce Chicken Breast

It is a little bit of a singular recipe in my books for a few causes. Firstly, there are only a few recipes the place I’ll say it actually doesn’t matter for those who brown the meat first earlier than cooking it. This actually is a “chuck all of it in, set and neglect” recipe.

And secondly, I don’t prepare dinner with chicken breast a lot. I do know it’s more healthy and I do know a foolproof manner of poaching it so it’s assured to return out juicy (I’ve acquired the course on this Foolproof Poached Chicken Chinese language Noodle Soup recipe).

However chicken breast is dearer and has much less flavour than each single different a part of the chicken! (Eerm, nicely, I have to say, I persist with the strange cuts – wings, thighs and so forth. I’m instructed that chicken toes, liver, coronary heart and so forth may be very tasty, however I don’t have any instant plans to seek out out for myself!)

I discover it very amusing after I go to Asian butchers and discover that “western” cuts of meat are so low-cost as a result of Asians don’t worth lean cuts of meat like chicken breast, lamb again strap and pork tenderloin. Asians love “darkish meat” – chicken wings, and pink meat cuts that should be gradual cooked. Extra flavour!

Nevertheless, in relation to shredded chicken, breast is greatest (strive saying that after 5 wines). You can also make this with any minimize of chicken, however chicken breast shreds the best. Plus, as a result of the sauce it’s tossed in is so jammy, you don’t want a fatty minimize of chicken.

I make this in my gradual cooker, on the range and even the stress cooker. Simply will depend on my schedule on the day. 🙂 No marinating is required, no browning, nothing. This actually is a brilliant shortcut recipe that doesn’t compromise on taste or high quality in any respect. You understand how there are some recipes that are was shortcut recipes? This isn’t a type of. That is how it’s meant to be made.

It’s a useful “again pocket” recipe to have since you most likely at all times have the substances to make this in your pantry. And the sauce flavour is sort of impartial so it’s an amazing base for including your personal contact. I like so as to add ginger, sriracha or pink pepper flakes, a splash of hoisin or oyster sauce, or sesame oil.

Sometimes I simply serve it on rice, although I LOVE it in Chinese language buns too. And I usually make a double batch as a result of the sauce and chicken are improbable for making fried rice! I’ve offered instructions within the notes to the recipe.

Oh, and it freezes nicely too! The sauce does skinny barely, however the flavour is all there. Once I defrost it, I wish to pan fry it because the caramelisation form of revitalises it and the surplus liquid evaporates.

Hope you’re having a beautiful week! 

Shredded Sweet Soy Sauce Chicken Breast Recipe

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Serves: 4 Prep Time: 10 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 446 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb / 500g chicken breast (skinless, boneless pieces)
• 2 cloves of garlic , minced
• 1/2 onion , finely diced
• 1 tbsp oil (vegetable, canola, olive oil or grapeseed oil)
• 1/3 cup soy sauce (ordinary soy sauce)
• 1/3 cup white vinegar (or substitute with other vinegar except balsamic)
• 3 tbsp jam (Note 1)
• 1 tbsp black peppercorns or 1/2 tbsp ground black pepper (Note 2)
• 3/4 cups water
• 2 tsp cornstarch / cornflour
• 3 tsp water

Instructions

1. Slow Cooker: Place all the Shredded Chicken ingredients in the slow cooker and cook on low for 5 hours (or 2 1/2 hours on high).
2. Pressure Cooker: Place all the Shredded Chicken ingredients in the pressure cooker. Cook for 35 minutes on high.
3. Stove: Place all the Shredded Chicken ingredients in a saucepan large enough for the chicken to fit snugly in one layer. Add 1/2 cup extra water so the chicken is mostly, but not completely submerged. Cover and simmer for about 50 to 60 minutes, turning once or twice.
4. The chicken is ready when it can be easily shredded with two forks. Remove the chicken from the liquid and shred it while it is warm. Set aside and cover to keep warm.
5. Transfer the liquid from the slow cooker / pressure cooker to a saucepan and bring to simmer. (Note 3) Reduce to around1 1/4 cups - it should only take a few minutes.
6. Mix together the Sauce Thickening ingredients and add to the saucepan. Simmer until it it thickens to a syrup consistency.
7. Toss the chicken in the sauce and serve over rice. (Note 4)

Notes

1. I used blueberry jam. Blackberry or other dark ones are great but you can use any flavour at all because the jam is used as the sweetener / thickening agent for the sauce rather than flavour.
2. I like pops of black pepper in this. It's not that spicy because it becomes mild once cooked. But if you're making this for kids, I recommend using ground pepper.
3. If your slow cooker has a saute setting, you can do this in your slow cooker. If you are using a stovetop pressure cooker, you can do this in the pressure cooker.
4. The sauce is great to use for fried rice, as is the chicken. Just stir fry onions and garlic, add diced vegetables, then day old cooked rice, the chicken and the sauce. Stir fry to heat through, then serve!
5. You can add extra flavourings if you want! I like to add ginger, sriracha or red pepper flakes, a dash of hoisin or oyster sauce, or sesame oil.
6. Freeze leftovers after cooking and tossing in sauce. To use, allow to defrost then I recommend pan frying with a bit of oil. This will revitalise it as the sauce tends to become a bit watery when it defrosts.
7. Nutrition per serving INCLUDING 3/4 cup of cooked white rice per person (which accounts for 137 calories of the total 446 calories). Serve with steamed greens to complete the meal.