ASian Style Pulled Chicken (Rice COoker REcipe)

Rice Cooker Pulled Chicken

Oh, I love a good rice cooker recipe. This K-mart rice cooker gets a workout in my house, and I love finding different ways to use it. This one came to me when my partner Zoe was complaining about how much she hates dry chicken breast. And I mean, she was really throwing shade at chicken breast all around, which got me wondering, how do I cook chicken breast in the most efficient way possible? It tastes great and also avoids one of the great chicken breast pitfalls: dryness. Well, safe to say this pulled chicken recipe was a hit and I received a compliment I don't get too often from Z. "This might be one of the best things you have ever cooked!"

What you need?

1kg Chicken Breast (Skinless)

1/2 Chopped Brown Onion

2 Cloves Diced Garlic / 1 Tbsp Garlic Powder

1/4 Cup Ayam Lite Sweet Chilli Sauce

1 Tbsp Kecap Manis / Sweet Soy Sauce 1 Tbsp Salt Reduced Soy Sauce

1 Tbsp Siracha Sauce

Serving Suggestion

Let's Cook!

Set up your rice cooker and get it on warm. Next, dice up the onion and finely chop and crush the cloves of garlic. Throw those in the rice cooker before adding in the sauce mix one by one. Once that's all in it's time to throw in the chicken breasts. Mix it all together so that the chicken breasts are covered in the sauce before putting the lid on the rice cooker. Turn it on and away we go!

Let the rice cooker do it's thing and once it clicks back to warm, remove the lid and start to pull the chicken apart with two forks. It should shred quite easily and start to soak up all the sauce. Serve with rice, in a salad or on a wrap. It's so versatile!

Serves 6 (170g to a serve)

269kcal per serve | 16g C, 4.5 F, 38.4g P