Asian Style Pulled Chicken with Sweet Chili Sauce



Asian Style Pulled Chicken with Sweet Chili Sauce

Servings 4 Servings


  • pounds skinless boneless chicken breast
  • 1 onion, sliced
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon canola or grapeseed oil
  • 1/3 cup soy sauce
  • ½ cup water
  • ¼ cup rice vinegar
  • 4 tablespoons sweet chili sauce
  • 2 tablespoons ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon grated ginger
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons cornstarch
  • 3 teaspoons water
  • Optional Garnishes: cilantro, chopped peanuts, green onions, pineapple chunks, sesame seeds, and sliced red chile peppers


In a large saucepan, add chicken, onion, garlic, oil, soy sauce, water, vinegar,sweet chili sauce, and nsaltb + peppe. Cover and simmer 45-50 minutes, turning once or twice.

    Using a slotted spoon, remove chicken from the saucepan and place on a cutting board. Shred chicken using 2 forks, removing any bits of fat.

      Strain remaining sauce and transfer back to sauce pan. In a small bowl, mix together cornstarch and water; add to sauce in pan. Simmer until it it thickens to a syrup consistency.

        Add chicken and toss with sauce.

          Garnish with favorite garnish and serve over rice, noodles or on buns.