Shredded Sweet Soy Chicken Breast
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
446 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Shredded Sweet Soy Chicken Breast
Description
This recipe involves cooking boneless skinless chicken breast slowly in a combination of soy sauce, vinegar, minced garlic, finely diced onion, jam for sweetness and thickening, black peppercorns, and water. Cooking methods include slow cooker, pressure cooker, or stovetop simmering until the chicken can be shredded easily. After shredding, the cooking liquid is simmered and thickened with cornstarch to create a shiny, syrupy sauce that coats the chicken.
The flavor balances savory soy and vinegar with the sweetness of jam, which also contributes to the sauce's texture. Black pepper adds mild spice, offering pops of flavor. The shredded texture allows the sauce to cling well, creating a moist and flavorful chicken dish. The sauce is adaptable, working well as an addition to fried rice or enhanced with extra seasonings.
This dish suits meals where tender, flavorful chicken pieces are desired without heavy spices. It can be served simply, with steamed greens or rice, or incorporated into other dishes. Leftovers freeze well, and reheating in a pan helps refresh the texture by reducing excess moisture.
Adjust the pepper level for children by substituting ground pepper. Jam flavor can vary but does not dominate. Using common jams like blueberry or blackberry keeps the sweetness subtle.
Ingredients
Shredded Chicken
- 1 lb / 500g chicken breast (skinless, boneless pieces)
- 2 cloves garlic minced
- 1/2 onion , finely diced
- 1 tbsp neutral cooking oil vegetable, canola, olive oil or grapeseed oil, generic cooking 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 Note 2, or 1/2 tablespoon ground black pepper
- 3/4 cups water
Sauce Thickening
- 2 tsp cornstarch or cornflour
- 3 tsp water
Instructions
- 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)
Notes
- Blueberry jam is a good choice for sweetness; other dark berry jams work well too.
- Use ground black pepper instead of whole peppercorns for a milder dish, suitable for children.
- This recipe is adaptable to slow cooker, pressure cooker, or stovetop methods.
- After cooking, freeze leftovers and pan-fry after thawing to restore sauce texture.
- The sauce is great for stir-fried rice dishes with vegetables and chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 312g | |
| Calories | 446cal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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