Shredded Sweet Soy Chicken Breast is a delicious and easy-to-make dish that brings together the savory flavors of soy sauce, garlic, and a hint of sweetness. This recipe is perfect for busy weeknights or meal prep, as it can be made in a slow cooker, pressure cooker, or on the stove. Enjoy it served over rice for a satisfying and tasty meal.
Why Make This Recipe
Making Shredded Sweet Soy Chicken Breast is a great idea for several reasons. First, it’s incredibly simple with straightforward ingredients. Second, it’s versatile—perfect for serving with rice, in tacos, or on a salad. Finally, it can be made ahead of time, helping you save effort during a busy week. You’ll have a delicious meal ready to enjoy whenever you want!
How to Make Shredded Sweet Soy Chicken Breast
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 (see Note 1)
- 1 tbsp black peppercorns or 1/2 tbsp ground black pepper (see Note 2)
- 3/4 cups water
- 2 tsp cornstarch / cornflour
- 3 tsp water
Directions:
- Slow Cooker: Place all the Shredded Chicken ingredients in the slow cooker. Cook on low for 5 hours or on high for 2 1/2 hours.
- Pressure Cooker: Place all the ingredients in the pressure cooker. Cook for 35 minutes on high.
- Stove: Place the ingredients in a large saucepan, ensuring the chicken fits 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 the chicken 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 warm. Set aside and cover to keep warm.
- Transfer the liquid from the slow cooker or pressure cooker to a saucepan and bring to a simmer. Reduce it to around 1 1/4 cups—this should only take a few minutes.
- Mix together the sauce thickening ingredients and add to the saucepan. Simmer until it thickens to a syrup consistency.
- Toss the shredded chicken in the sauce and serve over rice (see Note 4).
How to Serve Shredded Sweet Soy Chicken Breast
Shredded Sweet Soy Chicken Breast is best served over fluffy rice, which absorbs the delicious sauce perfectly. You can also add it to tacos, wrap it in lettuce leaves, or toss it in a salad for a fresh twist. Don’t forget to sprinkle some fresh herbs on top for added flavor!
How to Store Shredded Sweet Soy Chicken Breast
To store any leftovers, let the chicken cool completely and place it in an airtight container. You can store it in the refrigerator for up to 4 days. If you want to keep it longer, freeze the shredded chicken in a freezer-safe container for up to 3 months. Thaw it overnight in the fridge before reheating.
Tips to Make Shredded Sweet Soy Chicken Breast
- Adjust the sweetness: If you prefer a sweeter dish, add a bit more jam or sugar.
- Spice it up: For a spicy kick, add some crushed red pepper flakes or sriracha to the sauce.
- Marinate: For even more flavor, let the chicken marinate in the sauce for a few hours or overnight before cooking.
Variation
You can easily change this recipe by using different types of meat or plant-based proteins, such as tofu or tempeh. The cooking times may vary, so adjust accordingly. You can also experiment with different jams and vinegars to create your own unique flavor profile.
FAQs
1. Can I use frozen chicken breast for this recipe?
Yes, you can use frozen chicken breast; just increase the cooking time by about 30 minutes for the slow cooker or pressure cooker.
2. What type of jam works best?
Fruit-based jams like apricot, peach, or even spicy jams can work well for this recipe. Choose one that suits your taste!
3. Can I add vegetables to this dish?
Absolutely! Adding vegetables like bell peppers, carrots, or snap peas can enhance the dish. Just make sure to add them at the right time depending on the cooking method you use.
Shredded Sweet Soy Chicken Breast
Ingredients
Main Ingredients
- 1 lb chicken breast (skinless, boneless pieces)
- 2 cloves of garlic (minced)
- ½ onion (finely diced)
- 1 tbsp oil (vegetable, canola, olive or grapeseed)
- ⅓ cup soy sauce (ordinary soy sauce)
- ⅓ cup white vinegar (or substitute with other vinegar except balsamic)
- 3 tbsp jam (see Note 1)
- 1 tbsp black peppercorns or 1/2 tbsp ground black pepper (see Note 2)
- ¾ cup water
- 2 tsp cornstarch / cornflour
- 3 tsp water
Instructions
Cooking Methods
- Slow Cooker: Place all the Shredded Chicken ingredients in the slow cooker. Cook on low for 5 hours or on high for 2 1/2 hours.
- Pressure Cooker: Place all the ingredients in the pressure cooker. Cook for 35 minutes on high.
- Stove: Place the ingredients in a large saucepan. Add 1/2 cup extra water to ensure the chicken is mostly submerged. Cover and simmer for about 50 to 60 minutes, turning the chicken once or twice.
- Once cooked, shred the chicken with two forks while warm and set aside.
- Transfer the liquid to a saucepan and simmer to reduce to around 1 1/4 cups.
- Mix together the sauce thickening ingredients (cornstarch and water) and add to the saucepan. Simmer until thickened.
- Toss the shredded chicken in the sauce and serve over rice.
