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Shredded Sweet Soy Chicken Breast
4.8 from 90 votes

Shredded Sweet Soy Chicken Breast

Shredded Sweet Soy Chicken Breast is made by slow cooking chicken breast in a sauce of soy sauce, vinegar, jam, garlic, and black pepper, then shredding the meat and reducing the cooking liquid into a thick, syrupy glaze. The result is tender chicken with a mildly sweet, tangy, and peppery sauce that enhances the texture and flavor. The sauce can also be used for fried rice or as a versatile condiment.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4
Calories: 446 kcal
Course: Main Course, Dinner
Cuisine: Asian

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

    Cup of Yum
  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

  • 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

Serving 312g Calories 446cal (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 446

% Daily Value*

Serving 312g
Calories 446cal 22%

* Percent Daily Values are based on a 2,000 calorie diet.