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.

February 20, 2018
  • 2m
  • 20m
  • 22m
  • 1

Ingredients

  • 4 chicken breast
  • 1 tbsp. mixed herbs (or any herbs and spices of choice)
  • 1 tbsp. thermomade vegetable stock
  • water

Instructions

Thermal Method

  1. Fill mixing jug to the 1 litre line with water and add stock.
  2. Add chicken to the steaming tray and cover with mixed herbs.
  3. 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.
  4. 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.
  5. Bag into reusable ziplock bags and freeze or use within 3 days.

Traditional Method

  1. Add chicken, vegetable stock paste, and herbs to a large pot and cover with water.
  2. Bring the water to a gentle simmer over med-high heat.
  3. Poach the chicken for 10-15 minutes or until cooked.
  4. Remove chicken from pot onto a plate or chopping board.
  5. Shred the meat by pulling it apart with two forks.
  6. Bag into reusable ziplock bags and freeze or use within 3 days.

Nutrition

  • 8