Shredded Sweet Soy Chicken Breast
A delicious and easy-to-make dish combining soy sauce, garlic, and sweetness, perfect for weeknights or meal prep.
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.
Notes
Best served over rice, tacos, or in salads. Store leftovers in an airtight container for up to 4 days or freeze for 3 months. Thaw overnight before reheating. Adjust sweetness and spice levels to your preference.