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

Scale

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

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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.