5 minutes prep for dinner? Yes please! Especially if it’s this juicy pile of shredded chicken coated with a sticky Asian sauce! Make this Shredded Sweet Soy Sauce Chicken Breast in your slow cooker, pressure cooker or on the stove – instructions provided for all three.
Like Slow Cooker Crispy Chinese Shredded Chicken, this Asian shredded chicken is ideal to toss through noodles, use in salads or serve over rice!
Shredded Sweet Soy Sauce Chicken Breast
This is a bit of a unique recipe in my books for a couple of reasons. Firstly, there are very few recipes where I’ll say it really does not matter if you brown the meat first before cooking it. This really is a “chuck it all in, set and forget” recipe.
And secondly, I don’t cook with chicken breast much. I know it’s healthier and I do know a foolproof way of poaching it so it’s guaranteed to come out juicy (I’ve got the direction in this Foolproof Poached Chicken Chinese Noodle Soup recipe).
But chicken breast is more expensive and has less flavour than every single other part of the chicken! (Eerm, well, I must say, I stick to the ordinary cuts – wings, thighs etc. I’m told that chicken feet, liver, heart etc is very tasty, but I don’t have any immediate plans to find out for myself!)
I find it very amusing when I go to Asian butchers and find that “western” cuts of meat are so cheap because Asians don’t value lean cuts of meat like chicken breast, lamb back strap and pork tenderloin. Asians love “dark meat” – chicken wings, and red meat cuts that need to be slow cooked. More flavour!
However, when it comes to shredded chicken, breast is best (try saying that after 5 wines). You can make this with any cut of chicken, but chicken breast shreds the easiest. Plus, because the sauce it’s tossed in is so jammy, you don’t need a fatty cut of chicken.
I make this in my slow cooker, on the stove and even the pressure cooker. Just depends on my schedule on the day. 🙂 No marinating is required, no browning, nothing. This really is a super shortcut recipe that doesn’t compromise on flavor or quality at all. You know how there are some recipes which are turned into shortcut recipes? This is not one of those. This is how it is meant to be made.
It’s a handy “back pocket” recipe to have because you probably always have the ingredients to make this in your pantry. And the sauce flavour is quite neutral so it’s a great base for adding your own touch. I like to add ginger, sriracha or red pepper flakes, a dash of hoisin or oyster sauce, or sesame oil.
Typically I just serve it on rice, though I LOVE it in Chinese buns too. And I often make a double batch because the sauce and chicken are fantastic for making fried rice! I’ve provided directions in the notes to the recipe.
Oh, and it freezes well too! The sauce does thin slightly, but the flavour is all there. When I defrost it, I like to pan fry it as the caramelisation sort of revitalises it and the excess liquid evaporates.
Hope you’re having a wonderful week! – Nagi
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Shredded Sweet Soy Chicken Breast
Ingredients
Shredded Chicken
- 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
Sauce Thickening
- 2 tsp cornstarch / 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)
Recipe Notes:
Nutrition Information:
I made this recipe this week. It came out great! I had it 3 times with rice…delish! Thanks for the recipe, Nagi.
Sound glad you enjoyed it Thao! You sound a bit like me – when I make something I like, I eat it again and again and again… 😉
Girrrl, I am getting ready for bed and of course I see this! Like what the what?! Now I’m starving!! This shredded chicken looks divine! The photos are gorgeous and the flavors sound stellar! Plus it’s so versatile AND I can use my favorite summertime kitchen product- the slow cooker! This rocks, Nagi!! Pinned!
I know, right??! I love my slow cooker in summer! I seriously use it more in summer than winter, which sounds weird but is so practical! 🙂
Oh I can’t wait to try this, I really need to get myself a slow cooker!
Do it on the stove!! 🙂
We have a new favourite in the house, so easy to make and everyone loved it. Thank you soooo much Nagi!!!!
Hi Debbie! I’m SO GLAD you loved it! 🙂 It is a great midweek meal because it’s so crazy easy! Thanks for taking the time to come back and let me know you loved it!
Can’t wait to try your next recipe
Coming tonight! I think you’ll like it 😉
You know I haven’t used my slow cooker pretty much the entire summer. Time to dust it off and put it to use. This is totally my kind of dish. Love it and beautiful photos. 🙂
Slow cookers ARE for summer!! No need to turn the oven on!!! Mia will be happier with you, the oven keeps heating up the house and she is not happy. 😉
Lovely sweet and savoury chicken is my favourite Nagi.
Hi Nagi. You have no idea how much I love your recipes. They are so “normal” and always Include extra useful information. I especially love this one as it includes the directions for a pressure cooker. I have recently bought one but have not yet used it as I haven’t found any recipes. Now I can start!!! I must add also that I like how you give imperial measurements in some recipes along with our metric……I just wish the Americans did the same in reverse. I have several great American recipes but find it hard to convert at times. We need more good Aussie recipes!!!! I don’t know how you find the time to supply all this information and cook????
Keep up the fantastic work….Pauline xx
Sounds sooo fantastic Nagi! I think my whole family would adore this recipe and I can think of tons of great ways to use it. Thanks for sharing!
I must try this recipe. Don’t think I’ve ever made shredded chicken in the slowcooker but this makes me want to. Do you think this would work with apricot-habanero jam?
Oh Nagi… I love this. Who am I kidding I love everything you put out in this blog! You have become my favorite blogger you know that?!? Love it! Looks amazingly simple and delish!
Nagi, I am from the Pacific Northwest, and as we have TONS of blackberries ripening on the vines right now, I just wanted you to know that I will be trying this, as soon as I get a couple of batches made.
BUT on a side note, and as a blackberry junkie, when you use blackberry or raspberry jams in recipes, be really careful of all the seeds in the jams. You might even want to look for seedless. Those little seeds can really mess up the texture of a recipe if you are not careful!
Thank you for all of these fabulous recipes!!
Wowza again! you got me with the jam, I make a soy sauce chicken marinade with apricot, yum! I’m gonna make this with my blackberry pom jam, it’s gonna be bomb !!!
Yeah don’t brother with chicken liver and feet and all that stuff it tastes awful!!! 😛 Love your freezer friendly meals! And so excited that you can use the crock pot or pressure cooker. That makes it even better! 🙂
Except livers in PATE of course!! He he!! 🙂
I made this for dinner. After the first bite my husband said it’s resturant worthy. Thanks for such a delicious dish!! I cant wait to try more.
I’m so glad you both enjoyed it! Thank you for taking the time to come back and let me know! N x
I’m making this next week for a weeknight dinner for sure, Nagi. I can’t wait to try it! Pinning.
Hope you do! Crazy easy, CRAZY good! 😉
Oh I love cooking shredded chicken the slow cooker – so quick and easy! Love the flavours going on here, the addition of jam – what a fabulous idea! I will have to try. After I try your Pad Thai next week! YUM!
Hope you do!! Shredded chicken in the slow cooker is the best! 🙂
I don’t usually use chicken breast either Nagi – but I can see it would be the right cut for this delicious looking dish!
That’s cause where two peas in pod Rachel! 🙂
Amazing as always!
The recipe arrived in my inbox this afternoon as I was looking for dinner inspiration, perfect timing! Made it tonight and my uber fussy husband declared it “the best meal ever.”
I love how simple it was to cook but had so much flavour. I made mine in the slow cooker and the smell just went round everyone’s heart as it cooked. Definitely going into our meal plan rotation!
Sacha, you literally made my day. You’ve made it already?? You ROCK!! I’m so SO glad you enjoyed it! Isn’t the flavour incredible for such little effort?
Talk about incredible timing! I love the thought of my recipes landing in your inbox when you’re planning dinner! Thank you so much for taking the time to let me know you loved it!! N x
Another Nagi winner! I just happen to have 4 plump boneless chicken breast defrosting. White meat can be so tasteless, and your lovely ingredients will remedy this. Love the use of jam! Two Nagi meals in a row… DELICIOUS homemade teriyaki chicken last night, Mike took rest for lunch 😉 . Two chicken meals in a row- I say YUMMY! I honestly do not know how I would have survived this past winter without recipe tin eats. Thank you!! Lisa HOT in PTown
Yippeee!!! I’m so looking forward to hearing what you think! And I am SO happy to hear you are still making the Teriyaki chicken, isn’t it the best? My mother’s recipe!!
Stay COOL in P-town Lisa! I don’t have air con – I survive the summer with ice packs on my lap!! N x
JUST made two days ago! I DID double the recipe and it turned DELICIOUS! We had it for dinner, and ALL four of us ate it for lunch the next day! ONE thing I did not do correctly, which did not make the dish taste different,- well maybe :).. however I wish I would have done this…. I was NOT PATIENT when it came to reducing the sauce Nagi!!!! I kept the sauce in the same large 6 quart pot and brought to the boil… I SHOULD have done what you said, put in a 12 inch pan and reduce in that pan!. I think a thicker sauce would have been richer, but everyone loved it and NEXT time, I might triple and FREEZE some! I have to say this recipe has BIG taste, and it LITERALLY took me 7 minutes to throw together!!!!! That is what is so great about you Nagi- you give us really big tastes with little effort, you make us look and feel like super chefs! 😉 BUT for those who are making- reduce reduce reduce and do what Nagi says- bawhahaha From Portland, Oregon!! Lisa x
Lisa!! I’m so happy you loved it!!! I love it when a recipe gets the “Lisa” stamp of approval 🙂 You know, even if the sauce isn’t reduced, it’s still got plenty of flavour as you say! And yes, freezing it works great! N x Happy weekend!
Great timing… :O)
I had just finished cutting up whole chickens I found on sale this morning.. I don’t use the breasts a lot so I wrapped them and put them in the freezer..
Thought I’d take a break and look through my email while thinking of what to chicken dish prepare for dinner tonight..
SHAZAM!!! There is a recipe, from Nagi for Shredded Sweet Soy Chicken Breast..
Out, of the freezer came the breasts (not yet frozen), into the slow cooker went all the ingredients.. Can’t wait til this evening to taste what the slow cooker presents…
You see, it was meant to be!!! Can’t wait to hear what you think….. N x
Chicken is perfect, the sauce was a tiny bit strong for me (I reduced it a bit too much, I think), added a bit of water to thin and it is perfect..
Excellent, simple recipe Nagi… Thank you… :O)
SO GLAD you loved it Ross!!! N x