Crispy Chinese shredded chicken has quickly become a staple in my kitchen. With bold, savory flavors and just a handful of pantry ingredients, it’s incredibly easy to make. Even better, it’s Weight Watchers-friendly with Zero Points!
From salads to wraps and rice bowls, this versatile chicken works with everything and is perfect for meal prep. Looking for more healthy ideas? Check out our Weight Watchers dinner recipes and healthy side dishes for inspiration!
Why you should try Crispy Chinese Shredded Chicken?
There are dozens of trendy recipes circulating online, but this one holds its ground for being genuinely practical and flavorful. Here’s why you should give it a shot:
- Incredible flavor with minimal effort. This recipe combines a handful of ingredients to create a bold, savory dish.
- It’s quick and low-effort. With less than 10 minutes of active prep time, the rest of the work is done by your Instant Pot and oven.
- It’s Weight Watchers-friendly. With 0 points, it’s perfect for those following the program, allowing you to enjoy something satisfying always.
- It’s versatile and meal-prep friendly. Whether served fresh or frozen for later, crispy Chinese shredded chicken works in salads, wraps, rice bowls, and more.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Serving Size: Approximately 1 cup
ZERO WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients
- 1 large white onion, halved
- 1 head of garlic, peeled and crushed
- 1 ginger root (2 inches long), whole
- 3 boneless, skinless chicken breasts (1.5 lbs / 680 g total)
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) apple cider vinegar
- 2 packets of Splenda
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) white pepper
- 1 cup (240 ml) water
- 1 tsp (5 ml) vegetable oil
Instructions
- Prepare the Aromatics: In the base of your Instant Pot, place the halved onion, crushed garlic, and whole ginger root.
- Add the chicken and seasoning: Lay the chicken breasts on top of the aromatics. Sprinkle them with salt and white pepper, then pour in the soy sauce, apple cider vinegar, and water. Add the Splenda packets for a touch of sweetness that balances the dish.
- Pressure cook: Seal the lid on your Instant Pot and set it to “Pressure Cook” or “Manual” for 15 minutes on high pressure. Allow the pressure to release naturally for 10 minutes before manually releasing any remaining steam.
- Shred the chicken: Carefully remove the chicken from the pot and transfer it to a large bowl. Use two forks to shred the chicken into fine strips. Discard the onion, ginger, and garlic from the pot.
- Broil the chicken: Preheat your oven to the broil setting. Spread the shredded chicken on a baking sheet lined with parchment paper. Spoon a few tablespoons of the cooking liquid over the chicken to keep it moist.
- Drizzle the chicken with a teaspoon of vegetable oil and broil it for 5–10 minutes, watching closely. The goal is to lightly crisp the edges without overcooking.
- Serve and enjoy: remove the chicken from the oven and serve it immediately.
Variations and Substitutions
I usually stick to the original recipe because it’s just that good, but there are a few tweaks you can try depending on your preferences or what you have on hand:
- Sometimes, I swap out a bit of the vinegar for Worcestershire sauce—it adds a slightly deeper flavor without overpowering the dish.
- When I’m short on time, I skip peeling the garlic. I simply slice a whole head of garlic in half and toss it in. You can also use garlic powder if that’s easier.
- Rice wine or cooking sake works beautifully in place of vinegar.
- For an alternative protein, this recipe shines just as brightly with pork tenderloin. The flavors absorb just as well, making it an excellent variation.
- Prefer a slower cooking method? This recipe adapts wonderfully to a slow cooker. The low and slow process only deepens the flavors, making the chicken even more tender and flavorful.
Tips and Tricks for making Crispy Chinese Shredded Chicken
Getting the most out of this recipe comes down to a few key tips:
- Don’t skimp on flavor. The chicken absorbs all the seasonings as it cooks, so don’t be afraid to add a generous amount of ginger, soy sauce, and garlic. These are the building blocks of that classic Asian-inspired taste.
- Use a sugar alternative. For Weight Watchers, I use Splenda or Stevia to balance the salty and tangy flavors.
- Remove the ginger pieces carefully. Ginger can blend into the shredded chicken, so be sure to fish out every piece to avoid an unexpected bite.
- Broiling the shredded chicken is the secret to getting those crispy edges. Keep a close eye on it while it’s under the broiler to prevent burning.
- Sprinkle toasted sesame seeds or chopped scallions on top before serving for an added pop of flavor and presentation.
Crispy Chinese shredded chicken is one of those recipes that simplifies dinner while delivering incredible taste. It’s a staple in my weekly meal prep and a lifesaver when I need a quick dish. Whether you’re new to cooking or a seasoned home chef, this recipe is one to keep on repeat.
Crispy Chinese Shredded Chicken
Ingredients
- 1 large white onion, halved
- 1 head of garlic, peeled and crushed
- 1 ginger root, 2 inches long, whole
- 3 boneless, skinless chicken breasts (1.5 lbs / 680 g total)
- 1/4 cup 60 ml soy sauce
- 2 tbsp 30 ml apple cider vinegar
- 2 packets of Splenda
- 1 tsp 5 g salt
- 1/2 tsp 1 g white pepper
- 1 cup 240 ml water
- 1 tsp 5 ml vegetable oil
Instructions
- Prepare the Aromatics: In the base of your Instant Pot, place the halved onion, crushed garlic, and whole ginger root.
- Add the chicken and seasoning: Lay the chicken breasts on top of the aromatics. Sprinkle them with salt and white pepper, then pour in the soy sauce, apple cider vinegar, and water. Add the Splenda packets for a touch of sweetness that balances the dish.
- Pressure cook: Seal the lid on your Instant Pot and set it to “Pressure Cook” or “Manual” for 15 minutes on high pressure. Allow the pressure to release naturally for 10 minutes before manually releasing any remaining steam.
- Shred the chicken: Carefully remove the chicken from the pot and transfer it to a large bowl. Use two forks to shred the chicken into fine strips. Discard the onion, ginger, and garlic from the pot.
- Broil the chicken: Preheat your oven to the broil setting. Spread the shredded chicken on a baking sheet lined with parchment paper. Spoon a few tablespoons of the cooking liquid over the chicken to keep it moist.
- Drizzle the chicken with a teaspoon of vegetable oil and broil it for 5–10 minutes, watching closely. The goal is to lightly crisp the edges without overcooking.
- Serve and enjoy: remove the chicken from the oven and serve it immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
