Cold Chinese Shredded Chicken (45 Minutes + Chill Time)

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Cold Chinese shredded chicken is a refreshing and flavorful dish that’s perfect for warm days or as a light, healthy meal.

This dish features tender, shredded chicken combined with sesame seeds, cilantro, jalapeño peppers, red bell peppers, and a tangy dressing.

It’s a versatile dish that can be served as a main course, a side, or even as a topping for salads and noodles.

Enjoy the vibrant flavors and textures of this delicious and easy-to-make dish!

  • Prep Time: 25 minutes + 30 minutes chill time
  • Cook Time: 20 minutes
  • Total Time: 45 minutes + chill time
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 4 cups (960ml) chicken broth or water
  • 1 tablespoon ginger, sliced
  • 2 garlic cloves, smashed
  • 1 tablespoon soy sauce

For the Dressing:

  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or sugar
  • 1 teaspoon chili oil (optional, for heat)
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, minced

For the Salad:

  • 1 red bell pepper, thinly sliced
  • 1 jalapeño pepper, thinly sliced
  • 1/4 cup (30g) sesame seeds, toasted
  • 1/2 cup (30g) fresh cilantro, roughly chopped
  • 2 green onions, sliced
  • 1/4 cup (30g) peanuts, roughly chopped (optional)
  • 1 tablespoon sesame seeds (optional, for garnish)

Instructions

  1. Cook the chicken (20 minutes): In a medium saucepan, combine the chicken broth or water, sliced ginger, smashed garlic, and soy sauce. Bring to a boil. Add the chicken breasts, reduce the heat to a simmer, and cook for 15-20 minutes, or until the chicken is cooked through and tender. Remove the chicken from the broth and let it cool.
  2. Shred the chicken (5 minutes): Once the chicken is cool enough to handle, use your hands or two forks to shred it into thin strips. Set aside.

Prepare the Dressing

  1. Mix the dressing (5 minutes): In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or sugar, chili oil (if using), minced garlic, and minced ginger until well combined.

Assemble the Salad

  1. Combine the ingredients (10 minutes): In a large bowl, combine the shredded chicken, red bell pepper, jalapeño pepper, toasted sesame seeds, cilantro, green onions, and peanuts (if using). Pour the dressing over the top and toss to coat evenly.
  2. Chill the salad (optional, 30 minutes): For best flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  3. Garnish and serve (5 minutes): Just before serving, sprinkle additional sesame seeds over the top if desired. Serve the salad cold.

Notes

To perfect this cold Chinese shredded chicken, ensure the chicken is tender and well-shredded to absorb the flavorful dressing.

Customize the heat level by adjusting the amount of chili oil or jalapeño. This dish pairs wonderfully with steamed rice, noodles, or as a topping for a green salad.

Store any leftovers in the refrigerator for up to three days. Enjoy the fresh and vibrant flavors of this delightful dish!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 12g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 55mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Stir-Fried Sesame Snap Peas

Give your snap peas a good rinse and remove any stem ends or strings. Now, in a wok or large frying pan, heat up a couple of tablespoons of sesame oil over medium-high heat. When hot, chuck in the snap peas. Stir them about for 3-5 minutes or until they start getting these beautiful little blistered spots but still retain their vibrant green. While they’re dancing in the pan, sprinkle over a pinch of salt and a bigger pinch of toasted sesame seeds for that extra crunch and nuttiness. Before finishing, drizzle a tiny bit of soy sauce and give it one last good stir. Transfer to a plate, maybe sprinkle over a few more sesame seeds for show, and dive in!

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