Aromatic Hacked Chicken Recipe Delivers On Asian Flavors by Sarah Amona


Aromatic Hacked Chicken Recipe Delivers On Asian Flavors

Hacked chicken is made by poaching chicken in an aromatic broth then shredding it into strips and adding soy sauce, peanut oil and sometimes sherry. Sounds amazing, right?

This hacked chicken recipe is aromatic and delivers on taste. It's the perfect chicken recipe to add to your rotation if you are upping your protein intake and need a diabetic-friendly option. To make this flavored shredded chicken recipe you will need boneless, skinless chicken breast, fresh garlic, fresh ginger, salt, whole peppercorns, sesame oil, green onions, peanut oil, soy sauce and Splenda (or your sweetener of choice).

Serve this easy Asian-inspired hacked chicken for dinner with vegetables, rice or your favorite grains. You could also use it as a filling for sandwiches or wraps. This is also a wonderful meal-prep recipe to pack for lunch or prepare ahead of time for dinner.

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Cuisine: Asian
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour and 15 minutes
Servings: 6

Ingredients

  • 3 pounds boneless, skinless chicken breast
  • 1 clove garlic
  • 1/4 cup fresh ginger (divided)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon whole peppercorns
  • 2 teaspoons sesame oil
  • 1/4 cup green onions, white and green portions sliced into very thin 4-inch lengths
  • 4 teaspoons peanut oil
  • 2 tablespoons soy sauce
  • 2 teaspoons Splenda

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Recipe Notes

  • You could use boneless chicken thighs instead of breasts.
  • To reduce the sodium, use low-sodium soy sauce.
  • To make this recipe gluten-free, use gluten-free soy sauce or tamari.
  • Love garlic? Add more than one clove!

Here's how to make it: 

  1. Put the chicken into a pot in a single layer. Fill with cold water to cover chicken by 1 inch. Add garlic, half the ginger, salt and peppercorns. Bring to a simmer and cook 5 minutes. Cover pot, pull off heat and let rest until warm, about 1 hour.
  2. Pull chicken out of poaching liquid, rinse and pat dry. Hack or shred into fine strips. Toss with sesame oil. Heap chicken onto a serving platter.
  3. Set a strainer over a small bowl. In a small saucepan, heat peanut oil over medium-high heat. Add green onions and remaining ginger. Cook, stirring, until bright and fragrant, 30 seconds. Pour through the strainer (do not discard!). Scatter ginger and green onions over the chicken.
  4. Return oil to the saucepan. Add remaining soy sauce and Splenda. Bring to a boil. Pour this sauce over chicken. Serve at room temperature.

Nutrition Facts Per Serving

Calories: 401

Total Fat: 37.8g

Saturated Fat: 5.3g

Cholesterol: 32mg

Sodium: 328mg

Total Carbohydrate: 4.5g

Dietary Fiber: 0.7g

Total Sugars: 1g

Protein: 11.4g

Vitamin D: 0mcg

Calcium: 12mg

Iron: 1mg

Potassium: 266mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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bepositive
What a delicious idea 😋
Elisa Schmitz
I have never tried this method, but it sounds awesome. Can't wait to try it, Sarah Amona !
Tribe
Looks like a winner winner chicken dinner...

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