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  • Shredded Chicken Tacos

    This “recipe” brings several several others together into a complete meal. You can also think of it as building with leftovers.

    Recipes

    Nutrition

    323 calories, as pictured (including sauce)

    Notes

    The sauce was a new recipe I’d tried but it wasn’t what I was looking for and didn’t add to the dish. Plain sour cream would have been better.

    Shredded Chicken Tacos
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  • Mexican Shredded Chicken

    Credits

    Recipe adapted from Carlsbad Cravings

    Ingredients

    AmountIngredients
    10goil, vegetable
    770gchicken breast, boneless, skinless, raw
    100gsalsa, medium
    12gsugar
    4ozdiced jalapenos, hot, canned
    10oztomatoes, diced, with chilies, drained
    1 Tchili powder
    1½ tspsalt
    1 tspground cumin
    1 tspgarlic powder
    1 tsponion powder
    ½ tspblack pepper
    ½ tspsmoked paprika
    ½ tsporegano, Mexican, dried
    1 tspliquid smoke

    Process

    1. Add the oil to the bottom of the instant pot, swirl to coat
    2. Add all other ingredients, seal lid
    Pressure: High
Time: 13 minutes
Release: 15 minutes natural
    1. Open instant pot and shred the chicken; mix it all together to rehydrate and seal the lid again
    Pressure: High
Time: 5 minutes
Release: 10 minutes natural
    1. Drain excess liquid and serve (see notes)

    Nutrition

    100g (drained) = 124 calories

    Notes

    This is a base Mexican chicken recipe, which can be used:

    Keep the strained liquid from Step 4 and make rice, beans, or any other dish where these flavors will shine.

    • Can sub regular oregano in place of Mexican
    • Shred chicken using 2 forks or by pressing chicken pieces against bottom and sides of pot; they should fall apart
    Mexican Shredded Chicken
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  • Thai Basil Fried Rice with Chicken

    Credits

    Recipe adapted from a combination of this Allrecipes.com listing and Hot Thai Kitchen.

    Ingredients

    Makes 6 servings

    AmountIngredient
    3 Toyster sauce
    3 Tfish sauce
    1 tspsugar
    12 ozchicken breast, boneless, skinless, raw
    42goil, neutral, divided
    ½ cuponion, chopped
    1 cupbell pepper, red, chopped
    ½ cupcarrot, shredded
    2Serrano peppers, slit
    1 Tgarlic, minced
    680grice, Jasmine, cooked
    1 Tsoy sauce, less sodium
    ½ cupcilantro, chopped
    ¼ cupThai basil, fresh

    Process

    Prep

    1. Mix oyster sauce, fish sauce and sugar in small bowl; use half the mixture to marinate the chicken.
    2. Prep the rest of the vegetables and ingredients (chop onion, bell pepper, slit Serranos)

    Cook

    1. In a large wok, heat HALF the oil until shimmering and add marinated chicken along with any marinade that’s settled in the bottom of the bowl (NOT the rest of the mixture which was set aside in step 1)
    2. Saute chicken until mostly cooked through and no longer pink on the outside. Cut into a piece to see if it’s cooked. Remove from wok and set aside.
    3. In the same wok, without cleaning, add the remaining oil and stir fry the onions, bell peppers, carrots, Serrano peppers and garlic to desired doneness.
    4. Add rice and continue to stir fry.
    5. Add marinade mixture set aside in step 1, plus soy sauce; stir to distribute sauce evenly.
    6. Add chicken back to wok (with any accumulated juices), cilantro, and Thai basil; stir fry until chicken is cooked through.

    Serve hot with sliced cucumbers and fresh lime wedges

    Nutrition

    Calories: 300 per serving (⅙th of recipe)

    Notes

    • 1 mini cucumber = 10 calories, juice of half a lime = 6 calories
    • Go easy on the serrano if you can’t tolerate heat very well
    • If your wok or frying pan is small, make the recipe in batches
    Thai Basil Fried Rice with Chicken
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