Saturday, December 10, 2016

Asian Shredded Chicken

Serves 4.


2 Chicken breast
1 Tb. Arrowroot Powder or Cornstarch
1/4 cup water
2 Tb. garlic chili sauce
1/3 cup Tamari or Low Sodium Soy Sauce
1/3 cup Ketchup
2 Tb. Brown sugar
2 Tb. rice vinegar
1 Tb. toasted Sesame Oil
1 1/2 tsp. garlic powder or 3-4 garlic cloves minced
1/2 tsp. onion powder
1/2 tsp. ginger powder or 2 tsp. freshly grated
1/4 tsp. ground pepper
1 onion sliced into half moons

toasted sesame seeds
chopped green scallions


Boil chicken breasts for 15-20 minutes. Let cool for 10 minutes and shred with two forks. Set aside. Sauté onions on medium heat with a tad of vegetable oil. Salt and pepper. Cook until brown and tender. Set aside. For sauce, add all your ingredients into a bowl until mix well. Arrowroot powder can get lumpy, so mix quickly. Add to a sauce pan. Heat on medium heat until mixture is thick. Make sure to keep stirring while heating or mixture will stick to pan. The sugar cooks quickly so remove from heat once thickened. Add sauce to shredded chicken and sautéed onion and mix until chicken and onions are coated with sauce. Add a  a bit of water if sauce is too thick to mix with chicken. Sprinkle with sesame seeds and green scallions. Serve in lettuce cups or over rice.

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