Asian Shredded Chicken

Gluten, Grain, Dairy, Egg, Nut and Refined Sugar Free

Shredded chicken is an easy to make side for so many different meals. One of my favourite things to make with it, are rice paper wraps. It is a great protein to have made up and ready to go in the freezer in zip-loc bags in portion sizes to add to sandwiches, salads or toppings for pizza or these little potato based pizzas.

I have included both stove-top and thermomix methods.

INGREDIENTS:

• 400-500g Chicken thighs or breasts (*see notes)
• 1 clove garlic
• 30g Honey
• 40g Tamari (gluten free soy sauce)(**see notes)
• salt & pepper to taste
• 1 cup stock/broth water (stove top method)
• 600g stock/broth/water (thermomix method)
  
  
  
  
  
  

THERMOMIX METHOD:

1. Place garlic in the thermomix bowl along with the 600g stock.
2. Dice the chicken in 2cm squares and add to the simmering basket. Cook 13 mins/100/Spd 3
3. You may need to cook another 3 mins if the chicken isn’t cooked through.
4. Empty the stock from the thermomix jug and place cooked chicken, and remaining ingredients into the bowl and shred chicken on reverse/4 secs/Spd 5.
5. Adjust flavour with salt and pepper.
6. If not using while warm, store in an airtight contain in the fridge. (*** see notes)
   
   
   
   
   

STOVETOP METHOD:

• Place chicken and small amount of oil into a frypan and cook on both sides of the chicken for a few minutes each.
• Add stock into pan. Bring to boil and allow to simmer for 10 minutes, until chicken has cooked through.
• Remove chicken from pan, and on chopping board use two forks to ‘shred’ the chicken (chicken will be really tender and easily break apart.
• Add shredded chicken and remaining ingredients to a bowl and stir until well combined.
• If not using while warm, store in an airtight contain in the fridge. (*** see notes)
  
  
  
  
  

NOTES:

* You can use either boneless chicken breasts or chicken thighs to make this. I like to use chicken thighs as I prefer the taste. Chicken thighs are the darker meat and do contain more fat, but they are also more flavoursome.
** Tamari is a gluten free soy sauce made from a miso by-product. If gluten isn’t an issue for you, soy sauce can be used in its place.
*** this will last 3-4 days in an airtight container in the fridge.
**** in portion sizes, may be frozen for up to 4 months.