This is a great recipe for meal prep for the week! Make up a double or triple batch and turn it into multiple meals during the week. Suggestions and recipes in the post!
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
Dump and cook recipes are everyone's favorites, including me! While I love to cook complex meals, I also like simple and that is exactly what this recipe is. SIMPLE!
This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases.
I refer to this as Asian Shredded Chicken to describe the flavors, but Asia is a huge continent and there are many different flavor profiles in different regions.
This simple recipe uses some very basic ingredients that can easily be found and in no way do I consider it to be or represent it as an authentic Asian recipe. It's good though!
Frequently Asked Questions
Yep! Frozen or thawed is just fine. I used frozen in the recipe because I know so many people ask for recipes using frozen chicken. The only change if using thawed chicken breast is to decrease the PC time to 15 minutes. Everything else is the same.
Yep! I do recommend freezing the shredded chicken in the broth to make reheating easy and tasty!
As long as you have at least ½ cup of the broth frozen with the chicken, you can dump it in frozen and PC for 3-5 minutes. As the pot is heating up, the frozen liquid will melt and become the liquid you need to build pressure. You can also add in an extra ¼ cup of chicken stock if you don't think you have enough liquid in the chicken.
The easiest way to reheat is to put the chicken in the broth into the inner pot and use the sear/sauté on medium until heated through.
Yep! You can use as much chicken as you want. If you double the recipe, you do not need to add anymore seasonings or liquid ingredients. If you want to triple or even quadruple the recipe, I would increase the seasonings and liquids so you have enough liquid for storage or freezing. The cook time will stay the same, UNLESS your chicken is frozen together in one big chunk. If that is the case, you will need to PC longer. OR PC in stages so you can open the pot and break apart the chicken for even cooking.
3-4 days in the fridge should be just fine. If you want to keep it longer, consider freezing individual servings.
The only spicy thing about it is the garlic chili sauce, so feel free to omit that if you don't like spice or double it if you love spicy food!
What Meals Can I Make with Asian Shredded Chicken?
A ton! Seriously, there are so many things you can do with this flavorful chicken, get creative and make meals you love.
Here are a few that I love!
Asian Chicken Coleslaw
This was the reason I made the Asian Shredded Chicken in the first place and it is so delicious and simple!
Simply add thinly sliced cabbage, onion, and carrots to a mixing bowl. Pour over this Creamy Cashew Dressing and top with the Asian Shredded Chicken, cashews, and toasted sesame seeds. It's light, filling, and full of flavor!
Salad Topped With Asian Shredded Chicken
Simply add all the ingredients you like in a salad, pick your favorite Asian Salad dressing and top with the shredded chicken.
Easy & Delicious
Asian Shredded Chicken Egg Rolls
Use this recipe for Asian Egg Rolls and use the shredded chicken instead of pork.
Steamed Buns with Shredded Asian Chicken
I LOVE these little steamed buns and I used them for my Asian Pulled Pork recipe, but they would be so good with the Asian Shredded Chicken, too!
Don't skip the pickled veggies!
Asian Chicken Rangoon
I have not tried this yet, but it sounds wonderful to me! Combine cream cheese, a little broth and the shredded chicken and use that as the filling for a Chicken Rangoon! YUM!
You can follow this basic recipe for Crab Rangoon and just modify the filling.
Lettuce Wraps
Use the shredded chicken as the filling for easy lettuce wraps. Add in the veggies you like, top with a little dressing. This peanut sauce would be incredible! Then, wrap in lettuce leaves and enjoy!
I'm sure there are many more ideas that I'm not thinking of, so please share your ideas for using the Asian Shredded Chicken in a meal you love!
Can I change the flavors?
Absolutely! If you aren't a fan of the flavors in this recipe, you might like this recipe for Mexican Shredded Chicken.
Or maybe, you would prefer a plain shredded chicken for general use in salads. Just omit everything except the chicken broth, salt, and pepper.
Get creative, add the spices you love and create your own version of shredded chicken! It's so versatile and easy!
How to make Asian Shredded Chicken in the Ninja Foodi
Before we get into the very basic steps, let's go over some of the ingredients that I use and discuss the importance of them.
The first ingredient that you might wonder about is the Fish Sauce. If you don't do a lot of Asian cooking, it probably isn't something you stock. Is it worth getting? In my opinion, yes, but only if you enjoy these kinds of recipes.
Fish Sauce is an ingredient that I stayed away from for a long time because I don't like fish. However, once I tried it, I was sold. It provides such a great depth of flavor in dishes. I use it all the time now.
I will warn you, it stinks. Especially if you don't like fish. It's worth using though.
If you don't want to use it, check your seasonings because you will probably need to add more salt and maybe bump up the other seasonings as well.
Lemongrass Paste is something I highly recommend looking for and keeping on hand. I use the kind by Gourmet Garden and love it!
You can usually find it in the produce section above the herbs if your grocery store carries it. I didn't have any luck with any that you can order on Amazon.
If you can't find lemongrass paste, you can skip it. I would zest some lemon instead. Lemon zest and lemongrass are not the same flavor, but the zest does add a brightness to dishes as does lemongrass.
You can use thawed or frozen chicken breast in this recipe, you can even use thighs if you prefer!
Add all the ingredients to the inner pot and PC for 25 minutes for frozen chicken and 15 for thawed. Allow the pot to natural release on its own. This takes about 15 minutes.
Once the pin has dropped and you can open the lid, open it away from you because it will be steamy.
Then, either use a (affiliate link)Mix 'N Chop or another tool to shred the chicken. You can remove it from the liquid to shred, but return the chicken to the juices until you are ready to use it. This will keep it moist and flavorful.
Use and storage instructions are above in the post. Serve & Enjoy!
Asian Shredded Chicken
Equipment
- Ninja Foodi Pressure Cooker
Ingredients
- 1 lb chicken breast frozen or thawed
- 1 tablespoon soy sauce
- 1 cup chicken stock
- 2 teaspoon fish sauce
- ¼ teaspoon sea salt fine grind
- ¼ teaspoon black pepper
- 2 tablespoon rice vinegar
- 1 tablespoon lemongrass paste
- 1 tablespoon chili garlic sauce
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
Instructions
- Add the chicken and all the other ingredients to the inner pot.
- Place the pressure lid on and turn the valve to seal. Set on high pressure for 15 minutes (thawed) or 25 minutes for frozen chicken. When the time is up, allow the pot to natural release fully. This takes about 15 minutes.
- Shred the chicken and leave in the broth until ready to serve.
- Use in a variety of ways. See post for ideas! Enjoy!
Notes
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!
BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓
Jessa
Great flavor but I think it either needs more or less time in the instant pot because I used 1 lb of chicken breast and cooked them on high pressure for 15 minutes with a 15 minute natural release and they came out overly chewy after shredding.
Louise
Probably less time with they were chewy. However, I've noticed that chicken breasts vary so much. I have had some that were chewy like you said and then some that aren't using the same time. What size IP were you using? That can sometimes make a difference with leaner meats I've found.
Roni
Question: if I want to use chicken cuts with their bones (and to pull the meat apart later), how long do I have to put them in the pressure cooker? Assume they are thawed 🙂 Thanks!
Louise
I would pressure cook about 25 minutes depending on the cut and the size.
Deartea Swancheese
I is try this here recipe and me like it. It tastes like delicious. Easy directions and no fuss. You ain't got to prep too much stuff like me see on other recipe sites. I recommend you is try it me thinks. You be welcome for me review. Keep more videos come. I is like them. They is so so so good.
Louise
I'm so glad you like it!
Kristen Madeley
This is such a great recipe, it will definitely be on our regular rotation. I made the chicken and creamy cashew dressing and served it with a pre-prepared coleslaw for a delicious dinner. I doubled the chicken and had enough to freeze a couple of extra serves in the broth.
The chicken was so easy I made another double batch with just chicken stock, salt & pepper and used it to make a delicious pesto chicken pasta with avocado, bacon, cherry tomatoes & pine nuts.
Louise
That's wonderful! I'm so glad you enjoyed it!
Deartea Swancheese
You right. That so true!