Tip: Using Shelf-Stable / Canned Chicken in Recipes!
Updated: Aug 26
If you're not able to find chicken in your grocery store or just want to try it, here are some tips for using shelf-stable / canned chicken in recipes! You might have noticed that I used it recently in the family cook-along we had -- where we all cooked the same meal in different time zones. So fun! :) Fun thing to do during #quarantinelife or after.
You wouldn't know by looking at the dish (or tasting it!) that I used shelf-stable chicken / canned chicken. I also called it shelf-stable chicken because obviously the one I'm using doesn't come in a can. Haha. :)
It's safe to store and eat at room temp -- right out of the bag,
BUT here are some tips to make it taste much better!
Important step: I pour out all the liquid that comes with it.
Tip #1: Use it just as an ingredient as you would uncooked chicken.
It is also faster because you are just heating it up to mix it with spices or sauces.
Example: From family cook-along -- Asian Chicken -- actually should be ground chicken to be a filling for Lettuce Wrap, but I just made it into a chicken dish over rice.
Tip #2: Add sauce / spices & microwave for 30-60 seconds.
If you just want something quick to eat, add some sauce or spices, mix together and microwave for 30-60 seconds. It will taste like you cooked it in sauce and much better!
That's it! Give it a try! We are good at this!
Example: Buffalo chicken sauce w/ chicken (before microwaving)