Best 3 Asian Shredded Chicken Recipes

Tantalize your taste buds with a culinary journey to Asia, where flavors dance on your palate. Discover the secrets of creating succulent shredded chicken infused with the vibrant essence of the Orient. Learn how to transform simple ingredients into a symphony of textures and tastes, whether you prefer the bold heat of Szechuan Shredded Chicken or the aromatic allure of Vietnamese Lemongrass Chicken. Embark on this culinary adventure and master the art of Asian shredded chicken, a dish that will captivate your senses and leave you craving more.

Here are our top 3 tried and tested recipes!

ASIAN COLESLAW WITH SHREDDED CHICKEN OR TURKEY

Asian Coleslaw with Shredded Chicken or Turkey image

Categories Salad Ginger Onion turkey No-Cook Celery Spring Chill Cabbage Cilantro Soy Sauce Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup soy sauce
2 tablespoons white wine vinegar
2 tablespoons chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1 tablespoon sugar
1/2 teaspoon dried crushed red pepper
4 cooked skinless boneless chicken breast halves, shredded, or 5 cups shredded cooked turkey
1 1 1/2-pound green cabbage, cored, thinly sliced (about 12 cups)
4 celery stalks, thinly sliced
1 medium-size red onion, very thinly sliced
1 cup chopped fresh cilantro

Steps:

Whisk first 6 ingredients in large bowl to blend. Mix in chicken or turkey; let stand 5 minutes. Mix in cabbage, celery, onion and cilantro. Season with salt and pepper. Chill at least 1 hour and up to 3 hours to blend flavors, tossing occasionally.

ASIAN SHREDDED CHICKEN COLESLAW

Asian Shredded Chicken Coleslaw image

This is a nice hot weather main dish salad that is very easy to prepare. Feel free to add any of your favorite veges. The cooking time does not reflect the time it would take to cook the chicken breasts.

Provided by Normaone

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup soy sauce
2 tablespoons white wine vinegar
2 tablespoons chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1 tablespoon sugar
1/2 teaspoon dry crushed red pepper
4 boneless skinless chicken breasts, cooked, shredded
1 1/2 lbs green cabbage
4 stalks celery, thinly sliced
1 medium red onion, very thinly sliced
1 cup chopped cilantro

Steps:

In a large bowl, combine the first 6 ingredients.
Add chicken and let stand 5 minutes.
Add cabbage, celery, onion, and cilantro.
Season.
Chill at least 1 hour to blend flavors.
Toss now and then.

ASIAN SHREDDED CHICKEN

Asian Shredded Chicken image

Categories Salad Chicken Ginger Mushroom Kid-Friendly Quick & Easy Lunch Buffet Sesame Cilantro Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

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

Steps:

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

Tips:

For the best results, use boneless, skinless chicken breasts or thighs. Chicken thighs have a slightly darker meat and more flavor than chicken breasts, but either one will work well in this recipe.
If you don't have time to marinate the chicken for 30 minutes, you can still make this recipe. Just be sure to cook the chicken a little longer, until it is cooked through.
If you don't have hoisin sauce, you can substitute oyster sauce or soy sauce. However, hoisin sauce has a slightly sweeter and thicker flavor, which is what gives this dish its characteristic taste.
This recipe can be made ahead of time. Simply cook the chicken and vegetables according to the instructions, then let cool completely. Store the chicken and vegetables in separate airtight containers in the refrigerator for up to 2 days. When you're ready to serve, reheat the chicken and vegetables in a large saucepan over medium heat until warmed through.

Conclusion:

This Asian shredded chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The chicken is marinated in a flavorful sauce, then cooked until tender and shredded. It is then served with a variety of vegetables and a simple sauce. This dish is sure to please everyone at the table.