If you’re craving something both comforting and packed with flavor, I can’t recommend this Shredded Sweet Soy Chicken Breast Recipe enough. Imagine tender, juicy chicken breast slowly cooked and shredded to perfection, bathed in a luscious blend of soy sauce, white vinegar, and a touch of jam for that subtle sweetness. It’s a dish that manages to be simple yet utterly irresistible, perfect for weeknight dinners or meal prepping your way to deliciousness all week long.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating the perfect balance of savory, sweet, and tangy flavors. They are simple, everyday pantry staples that come together to make something truly special.
- Chicken breast: Skinless and boneless, easy to shred and absorbs flavors beautifully.
- Garlic: Adds a fragrant, warming aroma that enhances the overall taste.
- Onion: Finely diced to bring subtle sweetness and depth to the sauce.
- Oil: Vegetable, canola, olive, or grapeseed oil works great for sautéing and adding a smooth texture.
- Soy sauce: The salty, umami backbone of the dish that gives it a rich savory flavor.
- White vinegar: Brings just the right tang to balance the sweetness from the jam.
- Jam: Adds sweetness and a sticky glaze-like finish; you can use your favorite fruit jam.
- Black peppercorns or ground black pepper: For a subtle heat and aromatic spice.
- Water: Moistens the chicken and helps in simmering to tender perfection.
- Cornstarch (cornflour): Used to thicken the sauce into a beautiful syrupy consistency.
How to Make Shredded Sweet Soy Chicken Breast Recipe
Step 1: Choose Your Cooking Method
You have options here, and each method leads to juicy, tender chicken you can shred easily. For slow cooking, simply place all ingredients into your slow cooker and cook on low for 5 hours or on high for 2 and a half hours. Using a pressure cooker? Toss everything in and cook on high for 35 minutes. If you’re stove-top loyal, place the ingredients in a wide saucepan adding a bit more water, and let it simmer quietly for about 50 to 60 minutes, turning the chicken occasionally. No matter the method, patience will indeed reward you with rich flavor and melt-in-your-mouth chicken.
Step 2: Shred the Chicken
Once your chicken is perfectly cooked and tender enough to shred, remove it from the cooking liquid while it’s still warm. Using two forks, gently pull the chicken apart into lovely, thin shreds. Cover it to keep warm as you move to the next step, because the real magic is yet to come!
Step 3: Reduce and Prepare the Sauce
Next, take the cooking liquid remaining from your slow cooker, pressure cooker, or saucepan and pour it into a clean saucepan. Bring it to a simmer and reduce the liquid until it reaches about 1 and 1/4 cups – this step concentrates the flavors and thickens your sauce naturally. It won’t take long, and the aroma will start filling your kitchen, hinting at the delicious meal ahead.
Step 4: Thicken the Sauce
Mix the cornstarch and water until smooth, then whisk this slurry into your reduced sauce. Let it simmer gently until it thickens to a syrup-like consistency that clings beautifully to each shred of chicken. This is where your Shredded Sweet Soy Chicken Breast Recipe truly shines, with a silky sauce coating every morsel.
Step 5: Combine and Serve
Toss the shredded chicken into that glossy, thickened sauce, ensuring every shred is drenched in sweet and savory goodness. Serve it up hot over a bed of fluffy rice, and you’ve got a dish that’s as comforting as it is flavorful.
How to Serve Shredded Sweet Soy Chicken Breast Recipe
Garnishes
Fresh garnishes can lift this dish to the next level. Consider a scattering of chopped green onions or cilantro for a bright, herbaceous contrast. A sprinkle of toasted sesame seeds adds crunch and subtle nuttiness, while a few thin slices of red chili can bring a playful kick of heat for those who love a little spice.
Side Dishes
This shredded chicken is incredibly versatile, pairing wonderfully with simple steamed rice, fragrant jasmine or basmati varieties work beautifully. For a veggie boost, serve alongside stir-fried greens like bok choy, snap peas, or sautéed broccoli. Even a crisp cucumber salad would bring refreshing balance to the dish’s rich sauce.
Creative Ways to Present
Get creative by using this shredded chicken as a filling for soft tacos or wraps, topped with crunchy slaw for texture contrasts. You can also pile it over steamed buns or use it as a hearty salad topper. The sticky, flavorful sauce makes it a great candidate for DIY lettuce wraps as well, offering something a little lighter but just as satisfying.
Make Ahead and Storage
Storing Leftovers
Leftover shredded sweet soy chicken breast stores beautifully in an airtight container in the refrigerator. It keeps well for up to 3 days, making it an excellent option for quick lunches or easy dinners throughout the week. The flavors often deepen overnight, so leftovers can taste even better!
Freezing
If you want to make this recipe in advance or batch cook, you can freeze the shredded chicken and sauce together. Be sure to cool it completely, then place in a freezer-safe container or bag. It will keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the chicken gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. Stir occasionally to ensure it heats evenly and stays moist. Serve immediately for that freshly made taste and texture you love.
FAQs
Can I use dark meat instead of chicken breast?
Absolutely! Chicken thighs work wonderfully here if you prefer a richer, more flavorful cut. They shred just as easily and will add even more juiciness to the dish.
What kind of jam is best for this recipe?
Feel free to experiment with fruit jams like apricot, peach, or even pineapple. Each will impart a unique sweetness and slight tang that complements the soy and vinegar beautifully.
Can I make this recipe without a slow cooker or pressure cooker?
Yes, this Shredded Sweet Soy Chicken Breast Recipe works perfectly on the stove. Just simmer the chicken gently and patiently until tender, and it will turn out delicious every time.
Is this dish spicy?
This version is mild and sweet, but you can easily add a touch of chili flakes or fresh chili if you want to spice things up. It’s very adaptable to your personal heat preference!
How do I get the sauce just right?
Reducing the cooking liquid until it thickens is key, then adding the cornstarch slurry ensures a glossy, clingy sauce. Don’t rush this step — letting it simmer slowly allows the flavors to intensify perfectly.
Final Thoughts
I truly hope you give this Shredded Sweet Soy Chicken Breast Recipe a try because it’s one of those dishes that feels like a warm hug on a plate. Simple ingredients, flexible cooking methods, and a flavor profile that’s both familiar and exciting make it an instant favorite. Once you taste how tender and flavorful the chicken becomes, I bet you’ll be making it again and again, delighted by how easy weeknight dinners can be with a little sweet soy magic on your side.
Print
Shredded Sweet Soy Chicken Breast Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes (using stovetop method as the main reference)
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Description
Shredded Sweet Soy Chicken Breast is a flavorful and tender dish made by slow-cooking or simmering chicken breast in a sweet and tangy soy-based sauce. The chicken is shredded and tossed in a thick syrupy glaze, creating a perfect balance of savory, sweet, and slightly tangy flavors. This versatile recipe can be prepared using a slow cooker, pressure cooker, or stovetop, making it convenient for various kitchen setups. Serve it over rice for a comforting and delicious meal.
Ingredients
Chicken and Sauce 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 (any fruit jam or preserves)
- 1 tbsp black peppercorns or 1/2 tbsp ground black pepper
- 3/4 cups water
Sauce Thickening Mixture
- 2 tsp cornstarch / cornflour
- 3 tsp water
Instructions
- Prepare and cook chicken: Combine the chicken breasts, minced garlic, diced onion, oil, soy sauce, white vinegar, jam, black pepper, and 3/4 cups water in your choice of cooking vessel. For slow cooker, cook on low for 5 hours or on high for 2 1/2 hours. For pressure cooker, cook on high pressure for 35 minutes. For stovetop, place ingredients in a large saucepan, add 1/2 cup extra water to mostly submerge the chicken, cover and simmer gently for 50 to 60 minutes, turning once or twice to cook evenly.
- Check doneness and shred chicken: The chicken is fully cooked when it easily shreds with two forks. Remove chicken from the cooking liquid while warm, shred it finely, and keep it covered to maintain warmth.
- Reduce cooking liquid: Pour the remaining cooking liquid into a saucepan and bring it to a simmer over medium heat. Reduce the liquid to about 1 1/4 cups, which should take a few minutes, concentrating the flavors.
- Thicken the sauce: Mix together the cornstarch and water to form a slurry, then stir this into the simmering sauce. Continue cooking until the sauce thickens to a syrupy consistency, ensuring a glossy and flavorful glaze.
- Toss shredded chicken in sauce and serve: Add the shredded chicken back into the thickened sauce, toss to coat well, and serve hot over cooked rice for a complete meal.
Notes
- Note 1: Jam adds sweetness and depth; any fruit jam such as apricot, peach, or mango works well.
- Note 2: Use either whole black peppercorns for a sharper bite or ground black pepper for subtle heat.
- Note 3: Reducing the cooking liquid intensifies the flavor and helps the sauce thicken properly.
- Note 4: Serving over rice balances the strong sweet and soy flavors and makes a hearty dish.
