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Shredded chicken

Plate of shredded chicken next to a bowl of rice and plate of pak choi

Shredded chicken

Name: Shredded chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 ½ chicken stock cubes; 2 chicken breasts around 400g

Ailsa Burt

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

plus resting

A star rating of 4.2 out of 5.7 ratingsRate

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Use this shredded chicken to add to your favourite salads and sandwiches. A useful timesaver, it can be made ahead and kept in the fridge for up to three days

Egg-free

Low carb

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

1 ½ chicken stock cubes
2 chicken breasts

around 400g

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Nutrition: per serving

kcal242
fat8g
saturates2g
carbs0g
sugars0g
fibre0g
protein43g
salt0.94g

Method

step 1

Crumble the stock cubes into a saucepan and add the chicken breasts. Cover with 700ml cold water, then stir in 1½ tsp fine salt and 1 tsp ground black pepper. Bring to a gentle simmer over a medium heat, then cover with a lid and reduce the heat to low. Aim for a very gentle simmer, with a few bubbles across the surface of the stock – be careful not to boil as this will make the chicken tough. Cook for 10-12 mins, until cooked through. If you have one, a meat thermometer into the thickest part of the chicken should register 75C.
step 2

Transfer the chicken from the stock to a plate to rest for 10 mins. Using two forks, gently shred the meat. Store in an airtight container in the fridge until needed. Will keep in the fridge for up to three days.

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A star rating of 4.2 out of 5.7 ratings

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