Asian Pulled Chicken

DifficultyBeginner

This is a great topping for stir-fried veggies.

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Prep Time20 minsCook Time5 hrsTotal Time5 hrs 20 mins

 1 lb Chicken breast
 2 Cloves of garlic
 ½ Onion finely diced
  cup Soy Sauce
  cup White vinegar
 3 tbsp Jam or 2 Tbsp of brown sugar
 2 tsp cornstarch
 3 tsp cold water

1

Place all the ingredients (minus cornstarch and cold water) in the slow cooker and cook on low for 5-6 hours.

2

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.

3

Transfer the liquid from the slow cooker or pressure cooker to a saucepan and bring to simmer.

4

Mix together the 2 teaspoons of cornstarch with 3 tablespoons of cold water and add to the saucepan. Simmer until it thickens to a syrup consistency.

5

Toss the chicken in the sauce and serve over rice.

CategoryCooking Method

Ingredients

 1 lb Chicken breast
 2 Cloves of garlic
 ½ Onion finely diced
  cup Soy Sauce
  cup White vinegar
 3 tbsp Jam or 2 Tbsp of brown sugar
 2 tsp cornstarch
 3 tsp cold water

Directions

1

Place all the ingredients (minus cornstarch and cold water) in the slow cooker and cook on low for 5-6 hours.

2

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.

3

Transfer the liquid from the slow cooker or pressure cooker to a saucepan and bring to simmer.

4

Mix together the 2 teaspoons of cornstarch with 3 tablespoons of cold water and add to the saucepan. Simmer until it thickens to a syrup consistency.

5

Toss the chicken in the sauce and serve over rice.

Asian Pulled Chicken

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