Sweet and tangy Asian-inspired shredded chicken. Perfect with rice, over steamed vegetables, in lettuce cups,a wrap, or on a salad.
2 lbs boneless, skinless chicken breasts (frozen OR thawed)
1/3 cup orange marmalade
3 tablespoons soy sauce
3 tablespoons rice vinegar
1/2 tablespoon honey
3 tablespoons water, broth, or orange juice
2 tablespoons chopped fresh ginger
6 cloves garlic, minced
3 teaspoons cornstarch
Place chicken breasts in pressure cooker (see notes below for alternate cooking methods).
In a small mixing bowl, whisk together: marmalade, vinegar, soy sauce, honey, water, ginger and garlic. Pour mixture over chicken. Secure lid on pressure cooker and cook at high pressure for 15 minutes (15 minutes is the cooking time once under pressure.) When finished, release steam according to pressure cooker instructions and use an instant-read thermometer to make sure meat has reached 165 degrees. (If it has not reached temperature, simply return shredded chicken to sauce and simmer until cooked through.)
Remove chicken breasts and place on a cutting board. Bring remaining sauce in pan up to a simmer (use the saute feature on an electric cooker). Combine cornstarch with 3 teaspoons cold water and then pour mixture into pan. Simmer until sauce is thickened and the turn off heat.
Shred chicken and return to pot with sauce.
Yields about 4 cups shredded chicken
Tip: If your chicken breasts are extra thick (more than about an inch or so) they might require a longer cooking time, or if they are thawed, simply cut them in half before putting them in pan.
Slow cooker instructions: place thawed chicken breasts in slow cooker and top with sauce. Cook on low until internal temperature reaches 165. Don’t overcook. While you are shredding chicken, turn slow cooker to high to bring to a simmer and finish thickening sauce.