Shredded Sweet Soy Chicken Breast Recipes

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HOW TO COOK SHREDDED CHICKEN



How to Cook Shredded Chicken image

Use this easy method for how to cook shredded chicken anytime a recipe calls for diced or shredded chicken. Perfect for enchiladas, chicken salad, and more!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 20m

Number Of Ingredients 3

1 to 4 boneless, skinless chicken breasts (8 to 12 ounces each)
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper

Steps:

  • Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. The amounts in the recipe are just a suggestion, so don't feel pressured to measure. Give each breast a nice sprinkle. If you are cooking a lot of chicken breasts, you can overlap them slightly. If you have a lot of overlap, use a larger pot.
  • Cover the chicken with 1 inch of water.
  • Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching. A 10-ounce chicken breast will need to simmer for about 12 to 14 minutes. Remove the chicken from water and let rest until cool enough to handle. Dice, slice, or shred as desired.

Nutrition Facts : ServingSize 1 (8 ounce) chicken breast, Calories 367 kcal, Protein 34 g, Fat 4 g

SHREDDED SWEET SOY CHICKEN BREAST



Shredded Sweet Soy Chicken Breast image

A simple, fast, very tasty way to prepare chicken. Chicken breast is perfect for shredding. Because it's so lean, it is especially great combined with a jammy intense flavoured sauce that is sweet and sour. Add a kick of chili if you want! Great served on rice, or use the sauce as the flavouring for a fried rice!

Provided by Nagi | RecipeTin Eats

Categories     Chicken     Dinner

Time 1h10m

Number Of Ingredients 11

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

Steps:

  • 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).
  • Pressure Cooker: Place all the Shredded Chicken ingredients in the pressure cooker. Cook for 35 minutes on high.
  • 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.
  • 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.
  • 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.
  • Mix together the Sauce Thickening ingredients and add to the saucepan. Simmer until it it thickens to a syrup consistency.
  • Toss the chicken in the sauce and serve over rice. (Note 4)

Nutrition Facts : ServingSize 312 g, Calories 446 kcal

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