- 1 tablespoon vegetable oil
- 1 small yellow onion, finely chopped
- 2 large garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1/2 cup chicken broth or water
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 pounds boneless, skinless chicken thighs
Heat the oil in a large Dutch oven or other heavy-bottomed, lidded pot over medium heat.
- Stir in the onion, garlic, and ginger and cook just until the onion is soft and tender, about 3 minutes.
- Stir in the broth, soy sauce, and honey and bring to a gentle boil, scraping up any browned bits on the bottom of the pan.
- Add the chicken, in a single layer if possible. Cover and reduce the heat to low.
- Cook for 40-45 minutes until the chicken is very tender. Remove the lid and continue to simmer for 5-10 minutes more to let the chicken absorb most of the remaining liquid.
- Cool the chicken to room temperature, then shred: you can do it by hand, or if you have a stand mixer with the paddle attachment, you can let its motor shred it for you: Pull the chicken apart into chunks and place in the bowl of the stand mixer. Stir on low speed and watch the paddle shred it without any work on your part.
- Cooked chicken can be refrigerated for up to 3 days, or placed in zip-top bags and frozen for up to 3 months.