We love this shredded chicken in sandwiches, wraps, stir-fries, on top of pizzas – the list is endless really. It freezes well, so if you make a big batch on the weekend you can freeze portions to make midweek meals even easier.
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- 20m
- 22m
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Ingredients
- 4 chicken breast
- 1 tbsp. mixed herbs (or any herbs and spices of choice)
- 1 tbsp. thermomade vegetable stock
- water
Instructions
Thermal Method
- Fill mixing jug to the 1 litre line with water and add stock.
- Add chicken to the steaming tray and cover with mixed herbs.
- Cook for 20 minutes/speed 2 on steaming temp. Check chicken is cooked and leave it to cool if it is. If it isn't, cook for a further 5 minutes and check again.
- When your chicken is cooked you need to empty your mixing jug (tip out the water) and add your cooled chicken. Whack it on reverse for approx 2-3 seconds/speed 4. The 'whacking' shreds the chicken, but don't overdo it otherwise it will be puree.
- Bag into reusable ziplock bags and freeze or use within 3 days.
Traditional Method
- Add chicken, vegetable stock paste, and herbs to a large pot and cover with water.
- Bring the water to a gentle simmer over med-high heat.
- Poach the chicken for 10-15 minutes or until cooked.
- Remove chicken from pot onto a plate or chopping board.
- Shred the meat by pulling it apart with two forks.
- Bag into reusable ziplock bags and freeze or use within 3 days.
So easy! I personally don’t add the herbs but love how the chicken cooks perfectly, how easy it is to make & I know that it is free from nasties! Also, I freeze some of the chicken to use on sandwiches etc later & it defrosts well.
5 Stars – My kids love this and it so easy! Freeze in portions for a quick sandwich filler.
Great for sandwiches and wraps. Makes a perfect chicken, cheese and avocado toastie!
so easy and tasty, a great alternative to have in school/work lunches for sandwiches/wraps!
Love this recipe, I do it a lot, but I hope you’ll consider changing your recipe to not waste the stock water? It’s so yummy! I put the chicken infused vege stock water straight into a saucepan & add ramen noodles, prawn dumplings and crack eggs in a couple minutes before the dumplings & noodles are finished cooking. Shred the chicken in the meantime & pop a little of it in bowls with baby spinach leaves & pour the soup over the top & it’s the most amazing meal, my kids love it!
All great ideas, thanks.