Asian Shredded Chicken Recipe

Name: Asian Shredded Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3-inch) piece fresh ginger, thinly sliced; 1 1/2 pounds boneless skinless chicken breast halves; 2 tablespoons soy sauce; 2 tablespoons seasoned rice vinegar; 1/2 teaspoon dried hot red pepper flakes; 1 teaspoon Asian sesame oil; 2 tablespoons vegetable oil; 1 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced; 4 scallions, cut crosswise into thirds, then lengthwise into julienne strips; 3 garlic cloves, minced; 1/2 cup chopped fresh cilantro; Soft-leafed lettuce for serving

Servings: persons

1 (3-inch) piece fresh ginger, thinly sliced
1 1/2 pounds boneless skinless chicken breast halves
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1/2 teaspoon dried hot red pepper flakes
1 teaspoon Asian sesame oil
2 tablespoons vegetable oil
1 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced
4 scallions, cut crosswise into thirds, then lengthwise into julienne strips
3 garlic cloves, minced
1/2 cup chopped fresh cilantro
Soft-leafed lettuce for serving

1
Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken.
2
Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes.
3
Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.
4
Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
5
Heat vegetable oil in cleaned skillet until hot but not smoking, then saute mushrooms over moderately high heat, stirring, until golden, about 6 minutes.
6
Add scallions, garlic, and salt and pepper to taste and saute, stirring, until scallions are just softened, about 1 minute.
7
Add to dressing, then add chicken and cilantro and toss.
8
Serve chicken salad with lettuce.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (3-inch) piece fresh ginger, thinly sliced, 1 1/2 pounds boneless skinless chicken breast halves, 2 tablespoons soy sauce, 2 tablespoons seasoned rice vinegar, and more.

Yes, Asian Shredded Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Shredded Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions