Here is my mouthwatering Shredded Chicken recipe! This delightful dish features tender boneless and skinless chicken thighs, perfectly boiled and transformed into flavorful shreds. Seasoned with salt, black pepper, and garlicky goodness, it’s finished with a drizzle of sizzling hot oil for a burst of umami flavor.
Table of Contents
Why I Love This Recipe
My Shredded Chicken recipe is a frequent favorite in my kitchen due to its incredible versatility! Starting with succulent chicken thighs, I boil them to perfection and then shred them into those irresistible, bite-sized pieces. The result is a mouthwatering, peppery, and garlicky taste that can elevate a simple side dish or serve as a protein-packed topping for various dishes!
Whether you’re seeking a hearty main or a way to enhance salads like my Chinese Chicken Salad, this recipe is a must-try hassle-free recipe for those looking for a deliciously adaptable way to enjoy chicken!
Ingredients
Ingredients
- Chicken – boneless and skinless chicken thigh. Can substitute with chicken breast if preferred.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Neutral Oil – no taste or flavor with high smoking temperature.
- Green Onion – finely chopped green onion scallions.
🌾 Cooking Oil Note
Choose a cooking oil with a high smoke point and a neutral taste for this recipe. Options like Sunflower Oil, Peanut Oil, Safflower Oil, Vegetable Oil, and Canola Oil work well.
Directions
Step 1 Boil chicken thighs in salted water, partially covered, for 15 minutes.
Step 2 Shred the boiled chicken and place it in a mixing bowl.
🍴 Shredding Pro Tip
Consider using a Hand Mixer on low speed to shred the chicken. This method significantly simplifies the shredding process, making it even easier to prepare.
Step 3 Season the shredded chicken with salt, black pepper, and grated garlic, then mix thoroughly.
Step 4 Heat cooking oil in a frying pan until smoking, then pour it over the chicken. Garnish with green onions.
💡 Leftover Pro Tip
Make the most of your leftover shredded chicken by considering versatile options like using it as a salad topping, incorporating it into Soups, mixing it into Pasta dishes, or crafting delicious Sandwiches. This chicken is a highly adaptable ingredient that not only adds flavor but also boosts the protein content of your meals!
Paring Recommendations
Consider adding extra chicken to the broth and using it to prepare a comforting Japanese Chicken Soup, elevating your dining experience with rich flavors. Additionally, serving this dish with your choice of rice allows you to soak up all the delicious juices from the sauce, creating a satisfying combination. For a vibrant side, don’t miss the opportunity to include Asian-style vegetables like the Korean Spinach Salad, adding freshness and a delightful twist to your meal.
Frequently Asked Questions
Can I use chicken breast instead of chicken thighs for this recipe?
Yes, you can use chicken breast, but it may turn out drier compared to using chicken thighs.
Is there a way to make this recipe even healthier?
Certainly, you can make this recipe even healthier by using cold-pressed oil, such as peanut oil. This choice aligns with a focus on all-natural ingredients and can contribute to a healthier overall dish.
Storage Tips
Simply place it in an airtight container and refrigerate it. This way, it will remain fresh for 3-5 days. When you’re ready to enjoy it again, reheating in the microwave provides a quick and convenient meal option.
Other Recipes You Might Like
- Chicken Sesame Oil Stir Fry
- Teriyaki Chicken
- Chili and Lime Pan-Fried Chicken
- Air Fryer Soy Sauce Chicken
Watch How To Make It
Shredded Chicken
Ingredients
- 1 lbs Chicken Thighs can sub with chicken breast
- 1/8 tsp Salt for boiling
- 2 Cloves Garlic
- 1/8 tsp Salt for seasoning
- 1/8 tsp Black Pepper
- 1 tbsp Cooking Oil neutral, no flavor or taste
- 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, chop green onions and grate garlic.
- 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.
- Heat cooking oil in a frying pan until smoking point. Pour hot oil onto chicken (should sizzle if hot enough) and enjoy immediately.
