Shredded Chicken with Asian Ginger Sauce {Gluten-Free, Dairy-Free}

Shredded Chicken with Asian Ginger Sauce {Gluten-Free, Dairy-Free}

Shredded chicken with Asian Ginger Sauce makes for a simple and delicious meal with tender, fall off the bone chicken and an Asian based spicy and fragrant ginger and soy sauce flavored sauce. The thinly sliced green onions give this dish an added crunch. Gluten-Free and Dairy-Free.

Shredded Chicken with Asian Ginger Sauce

I saw a quote shared on instagram the other day that really stuck with me.

This is how it goes “Maybe the journey isn’t so much about becoming anything. Maybe it’s about un-becoming everything that isn’t really you so you can be who you were meant to be in the first place”

Something about that quote. I’ve thought about it a lot recently and feel like it perfectly relates to the 2 year backpacking trip D and I just got back from.

Before our trip started I naturally had high hopes and expectations for it. I imagined I would come back a transformed person, I wasn’t quite sure, how but I imagined I would have my future clearly set in front of me.

That’s hasn’t necessarily been the case. What I have figured out is what I don’t want, and the kind of life I know I don’t want to live and would be happy without.

I think this quote applies to D even more so than to me. Before we set out he was working as an analyst for Capital One, getting ready to apple to business school and perhaps continue his climb up the corporate ladder. During our trip though he had time to get into different things, and has really grown into his entreprenurial spirit. He’s started a business blog, is developing a software for small businesses and now a membership site as well.

He has figured out that he doesn’t want to corporate job and the MBA. He wants to be his own boss, even if that means working 80 hour weeks in the beginning stages for little pay.

This is something that I feel like he discovered about himself during our travels, during our backpacking trip around Europe, Asian and Oceania.

There’s no clear answer yet, and we haven’t quite “become anything” but I think we’re closer to that than we were 3 years ago, while we were both working 9-5 jobs in Washington DC and really searching for some direction and motivation to keep moving forward.

So on a travel note, it’s only appropriate that I share a travel inspired recipe. During our trip I have discovered dozens and dozens of different ethnic recipes, both from cooking classes and just experimenting myself with various local ingredients and sauces.

In China at a restaurant we tried a dish that was shredded poached chicken with a flavorful Asian sauce. It was light, simple and delicious. I needed to recreate it myself.

This dish is perfect to make when you are making home made chicken broth from scratch. I essentially just made the broth with a whole chicken and then removed the chicken, already nicely poached and tender, shredded it and made the sauce.

And then I still had all that leftover chicken broth to make soups with. Win win.

The sauce is full of Asian flavors and added crunch from the green onions and matchstick ginger, with a hint of fiery spice from the chili pepper.

A gluten-free and dairy-free chicken dinner.

Shredded Chicken with Asian Ginger Sauce

Yields 6

Shredded chicken with Asian Ginger Sauce

Shredded chicken with Asian Ginger Sauce makes for a simple and delicious meal with tender, fall off the bone chicken and an Asian based spicy and fragrant ginger and soy sauce flavored sauce. The thinly sliced green onions give this dish an added crunch. Gluten-Free and Dairy-Free.

15 minPrep Time

15 minTotal Time

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  • 1/4 cup chicken broth (made from scratch)
  • 1 tablespoon white wine
  • 1 1/2-2 tablespoons gluten free tamari
  • 1 tablespoon extra virgin olive oil
  • 2 inch piece of ginger, peeled and cut into matchsticks
  • 1 small red chili pepper, seeded and diced (adjust based on your spicyness preference)
  • a few green onions, thinly sliced on the diagonal.
  • 1/2 small whole boiled chicken, shredded


  1. In a small bowl combine chicken broth, white wine, tamari, oil, ginger and red chili pepper. Mix until smooth.
  2. Top shredded chicken with sauce. Sprinkle green onions on top.
Recipe Type: Dinner

Recipe shared on Melt in Your Mouth Mondays,Inspiration Monday, Mix It Up Monday, Mostly Home Made Mondays , Natural Living Monday , Totally Talented Tuesdays, Fat Tuesday, Tickle My Tastebuds Tuesday,Fresh Food Wednesday, Real Food Wednesdays, Gluten-Free Wednesdays,The Wednesday Roundup, Allergy-Free Wednesdays, Wellness Wednesdays, Full Plate Thursdays, Simple Lives Thursday , Pennywise Platter Thursday , Simple Meals Friday, Gluten Free Fridays,

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  1. says

    What a wonderful bowl of flavor and goodness. Hope you are having a fantastic weekend and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. says

    Excellent recipe. I doubled the juice and ginger and left everything else the same. I added some toasted sesame oil at the end and thickened all of that broth with a little cornstarch slurry. A small can of slice water chestnuts was a nice addition. I like the way the sauce got brown and looked delicious… and it WAS delicious. I’ll keep the single serve bottles of apple juice in my freezer for when I need this quick meal to toss together. I think pepper and onions would be a nice addition… or really any kind of vegetable.

    • Vicky says

      Glad you enjoyed the recipe! Thanks for sharing your modifications of the recipe — will have to try it your way next time : )

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