This shredded chicken recipe is an easy yet unique way to enjoy boiled chicken thighs. It’s loaded with fresh garlic and drizzled with a piping hot oil and a sprinkle of salt and pepper. It’s a healthy and delicious recipe you have to try!
What is Shredded Garlic Chicken?
Tender boiled chicken thigh is shredded then seasoned with salt, black pepper and topped with fresh grated garlic. Then piping hot oil is poured on top to infuse all the flavors together. An easy weeknight boiled chicken thighs recipe that can be enjoyed with a side of rice, cauliflower rice or a side of veggies.
Is shredded chicken the same as pulled chicken?
Shredded chicken and pulled chicken are essentially the same thing. Boiled or roasted chicken is pulled apart into thin pieces using your hands or a fork and commonly added to salads, tacos, or chicken noodle soup.
This recipe however is a Japanese version of a chicken salad. It uses very basic ingredients making a light yet flavorful dish.
What ingredients do I need and how do you make this boiled chicken recipe?
- Chicken – you can use either boneless skinless chicken breasts or chicken thighs. We highly recommend chicken thighs, for more tender and juicier chicken.
- Salt – table salt or sea salt.
- Black Pepper – fresh or pre-ground black pepper.
- Neutral Cooking Oil – high temp neutral cooking oil such as vegetable oil, safflower oil, grapeseed oil.
- Green Onion (scallions) – thinly sliced and used for a generous sprinkle before serving.
Cook chicken by boiling chicken thighs for 15 minutes. Remove chicken and shred using a fork. Place into a bowl and sprinkle with salt and pepper and mix well. Transfer to serving plate and add green onion then drizzle with piping hot oil and enjoy!
Note – you can also save the liquid and use as chicken broth.
How long does it take to boil boneless chicken thighs?
Boil the chicken for approximately 15 minutes or until meat easily pulls off.
How should I store the leftover shredded chicken?
It’s best to store leftover chicken in an airtight container and place in the fridge. Should hold for 3-4 days. Just throw it in the microwave for 30-45 seconds to warm up.
What is the nutrition information for this shredded chicken recipe?
- 439 Calories
- 2g Carbohydrates
- 1g Fiber
- 28g Protein
- 35g Fat
- 166mg Cholesterol
- 424mg Sodium
- 381mg Potassium
- 28mg Calcium
- 1mg Iron
- 252ui Vitamin A
- 3mg Vitamin C
Looking for other chicken thigh recipes?
- Sesame Chicken Stir Fry
- Teriyaki Chicken
- Chili and Lime Pan Fried Chicken
- Air Fryer Japanese Chicken Naked Karaage
- Chicken Satay with Peanut Sauce
Now let’s get making this Shredded Garlic Chicken recipe!
- Prepping Time 5M
- Cook Time 15M
- Total Time 20M
- Net Carb/Serv ~0.5g
- Servings 2
Ingredients
- 1 lbs Boneless and Skinless Chicken Thighs
- 1/8 tsp Salt (for boiling)
- 2 Garlic Cloves
- 1/8 tsp Salt (for seasoning)
- 1/8 tsp Black Pepper
- 1 tbsp Neutral Cooking Oil
- 2 Stalks of Green Onion
Directions
1) Gather all the ingredients.
2) In large stove top pot, add enough water to cover chicken thighs and bring to a boil.
3) Once the water boils, sprinkle 1/8 tsp salt into stove top pot and add chicken. Reduce heat to medium and cover stove top pot 7/8 of the way to expose a little room for evaporation. Cook for 15 minutes.
4) Meanwhile, cut green onion into thin slices.
5) Grind garlic with a grinder or a garlic press.
6) Once 15 minutes has passed, remove chicken and place onto a cutting board. Gently sweep the knife/fork along with the grain of the meat. The chicken should pull apart and form shreds.
7) In a large mixing bowl, add chicken, garlic, a sprinkle of salt and pepper and mix well. After mixing well, transfer to a serving plate and add green onions on top.
8) In a cast iron pan, heat up the neutral cooking oil until it lightly smokes (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). Pour hot oil onto chicken (should sizzle if hot enough) and enjoy immediately.
Hope you enjoy your Shredded Garlic Chicken!
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Shredded Garlic Chicken
Ingredients
- 1 lbs Chicken Thighs boneless and skinless
- 1/8 tsp Salt for boiling
- 2 Cloves Garlic
- 1/8 tsp Salt for seasoning
- 1/8 tsp Black Pepper
- 1 tbsp Neutral Cooking Oil
- 2 Stalks Green Onion
Instructions
- Gather all the ingredients.
- In large stove top pot, add enough water to cover chicken thighs and bring to a boil.
- Once the water boils, sprinkle 1/8 tsp salt into stove top pot and add chicken. Reduce heat to medium and cover stove top pot 7/8 of the way to expose a little room for evaporation. Cook for 15 minutes.
- Meanwhile, cut green onion into thin slices.
- Grind garlic with a grinder or a garlic press.
- Once 15 minutes has passed, remove chicken and place onto a cutting board. Gently sweep the knife/fork along with the grain of the meat. The chicken should pull apart and form shreds.
- In a large mixing bowl, add chicken, garlic, a sprinkle of salt and pepper and mix well. After mixing well, transfer to a serving plate and add green onions on top.
- In a cast iron pan, heat up your neutral cooking oil until it lightly smokes (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). Pour hot oil onto chicken (should sizzle if hot enough) and enjoy immediately.
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Nutrition
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