chicken pad thai confessions of a fit foodie

This really is a super shortcut recipe that doesn’t compromise on flavor or quality at all. 🙂 No marinating is required, no browning, nothing. I make this in my slow cooker, on the stove and even the pressure cooker. You can make this with any cut of chicken, but chicken breast shreds the easiest. Plus, because the sauce it’s tossed in is so jammy, you don’t need a fatty cut of chicken. However, when it comes to shredded chicken, breast is best (try saying that after 5 wines). Asians love “dark meat” – chicken wings, and red meat cuts that need to be slow cooked. I find it very amusing when I go to Asian butchers and find that “western” cuts of meat are so cheap because Asians don’t value lean cuts of meat like chicken breast, lamb back strap and pork tenderloin. I’m told that chicken feet, liver, heart etc is very tasty, but I don’t have any immediate plans to find out for myself!) I know it’s healthier and I do know a foolproof way of poaching it so it’s guaranteed to come out juicy (I’ve got the direction in this Foolproof Poached Chicken Chinese Noodle Soup recipe).īut chicken breast is more expensive and has less flavour than every single other part of the chicken! (Eerm, well, I must say, I stick to the ordinary cuts – wings, thighs etc. You can’t go wrong!Īnd secondly, I don’t cook with chicken breast much. Find out the easy foolproof way to poach chicken so it’s guaranteed to come out juicy every time. This really is a “chuck it all in, set and forget” recipe. Firstly, there are very few recipes where I’ll say it really does not matter if you brown the meat first before cooking it. This is a bit of a unique recipe in my books for a couple of reasons. Like Slow Cooker Crispy Chinese Shredded Chicken, this Asian shredded chicken is ideal to toss through noodles, use in salads or serve over rice! 5 minutes prep for dinner? Yes please! Especially if it’s this juicy pile of shredded chicken coated with a sticky Asian sauce! Make this Shredded Sweet Soy Sauce Chicken Breast in your slow cooker, pressure cooker or on the stove – instructions provided for all three.

Chicken pad thai confessions of a fit foodie