Shredded sweet soy chicken is a hands off dinner that starts with a handful of pantry items and finishes with a glossy, sticky sauce.
Chicken breast simmers with soy sauce, vinegar, jam, garlic, and black peppercorns until fall apart tender, then gets shredded and tossed in the reduced sauce. Use a slow cooker, a pressure cooker, or a pot on the stove. On low, the slow cooker takes about 5 hours.
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Why This Shredded Sweet Soy Chicken Recipe Works
A balance of salty soy sauce, tangy vinegar, and sweet jam gives the sauce a sweet and sour edge that clings to every shred of meat.
You can cook it three ways, so dinner fits whatever time you have: all day in the slow cooker, quickly in the pressure cooker, or on the stove in about an hour.
It works for meal prep. One batch fills rice bowls, tacos, sandwiches, and salads all week, and the flavor deepens overnight.
Ingredients for Shredded Sweet Soy Chicken
- 1 pound boneless skinless chicken breast, in pieces
- 2 cloves garlic, minced
- 1/2 yellow onion, finely diced
- 1 tablespoon vegetable oil
- 1/3 cup low sodium soy sauce
- 1/3 cup white vinegar, or another vinegar except balsamic
- 3 tablespoons fruit jam, such as apricot, plum, or raspberry
- 1 tablespoon whole black peppercorns, or 1 1/2 teaspoons ground black pepper
- 3/4 cup water
- 2 teaspoons cornstarch mixed with 1 tablespoon water, for thickening
Chicken breast. Skinless breast cooks to a lean, easily shredded meat. Chicken thighs also work and stay juicier, with the same cook times.
Soy sauce. Low sodium soy keeps the sauce from becoming too salty once it reduces. Regular soy sauce works but tastes saltier.
Vinegar. Plain white vinegar gives clean tang. Rice vinegar or apple cider vinegar are good swaps, but skip balsamic because it turns the sauce dark and sweet.
Jam. Fruit jam adds sweetness and helps the sauce turn sticky. Apricot is classic, but plum or raspberry add a deeper fruit note.
Black peppercorns. Whole peppercorns soften while cooking and add gentle heat. Ground pepper gives a spicier, more even flavor.
How to Make Shredded Sweet Soy Chicken
1. Load the cooker. Put the chicken, garlic, onion, oil, soy sauce, vinegar, jam, peppercorns, and 3/4 cup water into the slow cooker.
2. Choose a method. Cook on low for 5 hours or on high for 2 1/2 hours. For a pressure cooker, cook 35 minutes at high pressure. On the stove, add 1/2 cup extra water, cover, and simmer 50 to 60 minutes, turning the chicken once or twice.
3. Shred. Pull the chicken apart with two forks while it is warm. The meat should reach 165 degrees F.
4. Reduce the liquid. Pour the cooking liquid into a saucepan and simmer until it reduces to about 1 1/4 cups.
5. Thicken. Stir the cornstarch mixture into the sauce and simmer 1 to 2 minutes until glossy.
6. Toss and serve. Add the shredded chicken to the sauce, toss until well coated, and serve.
How to Serve Shredded Sweet Soy Chicken
Spoon the chicken over steamed rice or cilantro lime rice, or tuck it into tacos, buns, or lettuce cups. A crisp garlic sesame cucumber salad cools the sweet and savory sauce, and air fryer broccoli with Parmesan adds a green side. For a gathering spread, serve a pitcher of blueberry mojitos alongside.
How to Store and Reheat Shredded Sweet Soy Chicken
Refrigerate the chicken in its sauce in an airtight container for up to 4 days. Freeze for up to 3 months and thaw overnight in the refrigerator. Reheat in a covered skillet or microwave with a splash of water until it reaches 165 degrees F.
Tips and Variations for Shredded Sweet Soy Chicken
Cut the chicken evenly. Even pieces cook at the same pace and shred cleanly.
Do not skip the reduction. Reducing the liquid concentrates the flavor and turns it into a sticky sauce.
Shred while warm. Cold chicken is harder to pull apart.
Add heat. Stir in chili flakes or sriracha for a spicier version.
Make it sweeter. Add another tablespoon of jam if you prefer a sweeter finish.
Use it in sandwiches. Pile the chicken onto toasted buns with sliced cucumber and shredded lettuce.
Meal prep tip. Portion the chicken and rice into containers for quick lunches.
Cook chicken safely. Always cook chicken to 165 degrees F and keep leftovers cold. The FDA safe food handling guide explains basic temperatures and storage times.
Frequently Asked Questions About Shredded Sweet Soy Chicken
Can I make shredded sweet soy chicken in an Instant Pot?
Yes. Cook for 35 minutes at high pressure, then release the pressure and shred the chicken as directed.
Can I freeze shredded sweet soy chicken?
Yes. Freeze the chicken in its sauce for up to 3 months and thaw overnight in the refrigerator.
What jam works well in shredded sweet soy chicken?
Apricot is the classic choice, but plum, raspberry, or peach jam all work. Pick a jam without large chunks for a smoother sauce.
Can I use chicken thighs?
Yes. Boneless skinless thighs stay juicier and use the same cook times.
Can I skip the cornstarch?
You can, but the sauce will be thinner. Simmer longer to reduce it further if you prefer a thicker coating.
Shredded Sweet Soy Chicken Breast
Equipment
- Slow cooker, pressure cooker, or large saucepan
- Two forks
- Small saucepan
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast cut into pieces
- 2 cloves garlic minced
- ½ yellow onion finely diced
- 1 tbsp vegetable oil
- ⅓ cup low sodium soy sauce
- ⅓ cup white vinegar or another vinegar except balsamic
- 3 tbsp fruit jam such as apricot, plum, or raspberry
- 1 tbsp whole black peppercorns or 1 1/2 tsp ground black pepper
- ¾ cup water
- 2 tsp cornstarch for thickening the sauce
- 1 tbsp water for the cornstarch mixture
Instructions
Cooking
- Slow cooker. Add the chicken, garlic, onion, oil, soy sauce, vinegar, jam, peppercorns, and 3/4 cup water to the slow cooker. Cook on low for 5 hours or on high for 2 1/2 hours. Pressure cooker option. Combine the same ingredients in the pressure cooker and cook for 35 minutes at high pressure.
- Stove option. Place the ingredients in a large saucepan and add 1/2 cup extra water so the chicken is mostly submerged. Cover and simmer 50 to 60 minutes, turning the chicken once or twice.
- Shred. Remove the chicken and shred it with two forks while warm. It should reach 165 degrees F.
- Reduce. Pour the cooking liquid into a saucepan and simmer until it reduces to about 1 1/4 cups.
- Thicken. Whisk the cornstarch with 1 tbsp water, stir it into the simmering sauce, and cook 1 to 2 minutes until thickened and glossy.
- Toss. Add the shredded chicken to the sauce, toss to coat, and serve over rice.
