Pacific Shredded Chicken

Finally broke down and tried Sriracha…

This chicken is de-licious and super versatile. Tonight we had it over an Asian chopped salad. Husband approved! It would also be great over rice, using the marinade as a sauce after cooking. Or you could even not shred it and serve it as breasts alongside some salad or green veggies.

Its flavor is delicately sesame so it’s not overpowering but quite flavorful.

TIPS:

• To make this recipe #Whole30-compliant, omit the honey or replace it with a compliant fruit purée (e.g., date paste).
• Serve over 14 oz Tricolor Coleslaw and toss in cooked marinade as *dressing*.
• Alternately, don’t shred chicken and add a slurry of 1 Tbsp cornstarch + 1 Tbsp water to remaining marinade in IP after transferring chicken out. Whisk on SAUTÉ – NORMAL until at desired thickness. Pour over plated chicken and white rice.

Storage…
Refrigerate in a sealed container for up to 3 days
Freeze in a freezer-safe container for up to 2 months.

Pacific Shredded Chicken Recipe

Ingredients

• 2/3 cup coconut aminos
• 1/2 cup honey
• 1/4 cup tomato paste
• 2 Tbsp seasoned rice vinegar
• 2 Tbsp minced garlic
• 4 tsp sesame oil
• 2 tsp Sriracha hot chili sauce
• 3/4 tsp ground ginger
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 2 lb thin-cut boneless, skinless chicken breasts
• 1/2 cup yellow onion, chopped
• 1/4 cup green bell pepper

Directions

1. In a small bowl, whisk together 2/3 cup coconut aminos, 1/2 cup honey, 1/4 cup tomato paste, 2 Tbsp seasoned rice vinegar, 2 Tbsp minced garlic, 4 tsp sesame oil, 2 tsp Sriracha hot chili sauce, 3/4 tsp ground ginger, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper.
2. To a gallon size Ziploc bag or large, shallow bowl with cover/cling wrap, add 2 lb thin-cut boneless, skinless chicken breasts then pour over them.
3. Seal bag and toss to coat. If using a bowl, cover with lid/cling wrap after coating.
4. Set in refrigerator to marinate for at least 2 hrs (up to overnight).
5. Place marinated chicken into Instant Pot’s (IP) inner pot.
6. Sprinkle with chopped 1/2 cup yellow onion and 1/4 cup green bell pepper.
7. Pour remaining marinade over chicken and veggies in IP.
8. Close Instant Pot lid, setting to SEAL.
9. Cook on PRESSURE COOK (or MANUAL) for 7 mins. It will take about 10 mins to build pressure before the Instant Pot starts to count down from 7 mins.
10. When the timer goes off, do a quick release, setting to VENT.
11. When pressure pin drops, open Instant Pot lid and remove chicken (dripping excess marinade back into IP) to a large bowl, then use 2 forks to shred.
12. Return shredded chicken to sauce in IP and stir to coat before serving.

Nutrition Facts
Servings: 6
Amount per serving	4 oz cooked chicken
Calories	204
% Daily Value*
Total Fat 4.4g	6%
Saturated Fat 1.1g	6%
Cholesterol 110mg	37%
Sodium 134mg	6%
Total Carbohydrate 1.1g	0%
Dietary Fiber 0g	0%
Total Sugars 3.2g
Added Sugars 2.3g
Protein 35g
Vitamin D 0.2mcg	1%
Calcium 10.2mg	1%
Iron 0.93mg	5%
Potassium 374mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#HighProtein #Keto #LowCarb #LowFat #LowSodium #Paleo #InstantPot