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Sweet Soy Sauce Shredded Chicken Breast

kept byDaly22

1. I used blueberry jam. Blackberry or other dark ones are great but you can use any flavor at all because the jam is used as the sweetener / thickening agent for the sauce rather than flavor.

2. I like pops of black pepper in this. It's not that spicy because it becomes mild once cooked. But if you're making this for kids, I recommend using ground pepper.

3. If your slow cooker has a saute setting, you can do this in your slow cooker. If you are using a stove top pressure cooker, you can do this in the pressure cooker.

4. The sauce is great to use for fried rice, as is the chicken. Just stir fry onions and garlic, add diced vegetables, then day old cooked rice, the chicken and the sauce. Stir fry to heat through, then serve!

5. You can add extra flavourings if you want! I like to add ginger, sriracha or red pepper flakes, a dash of hoisin or oyster sauce, or sesame oil.

6. Freeze leftovers after cooking and tossing in sauce. To use, allow to defrost then I recommend pan frying with a bit of oil. This will revitalize it as the sauce tends to become a bit watery when it defrosts.


1 lb / 500g chicken breast (skinless, boneless pieces)
2 cloves of garlic, minced
½ onion, finely diced
1 tbsp oil (vegetable, canola, olive oil or grapeseed oil)
⅓ cup soy sauce (ordinary soy sauce)
⅓ cup white vinegar (or substitute with other vinegar except balsamic)
3 tbsp jam (Note 1)
1 tbsp black peppercorns or ½ tbsp ground black pepper (Note 2)
¾ cups water

Sauce Thickening
2 tsp cornstarch / cornflour
3 tsp water



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