Clearly, there are never enough Sous Vide recipes present, and fortunately for us, this time it’s a chicken Sous Vide recipe. This technique allows the chicken to be tender, delicate, and luscious with no chance of drying!
The rich flavors in this recipe are unlike any other traditional way of cooking chicken. That’s due to the soaking of the chicken in the heavenly homemade Teriyaki marinade for a long time during its cooking. Add to that the fact that this is one of the healthiest ways of cooking chicken with 264 calories per serving. What are you waiting for! Go ahead and try it out!
Some tips you need to consider
- You can Sous Vide frozen chicken breasts simply by increasing cooking time by 30 minutes.
- You can replace chicken breasts with thighs. All you need to do is increase the cooking temperature to 160°F.
- Apple cider vinegar or lemon juice can be used instead of rice vinegar.
- Cutting the chicken into small pieces enhances its flavor and allows it to soak more sauce.
- It’s best to cook the chicken breasts at 149°F (65°C) to retain the tenderness, texture, and flavor of the chicken so it doesn’t become chewy. However, you are free to cook it to any doneness you prefer.
Here’s a Temperature/texture guide for you
| Temperature | Sous Vide Time | Texture |
| 140°F / 60°C | 1 ½ – 4 hours | Very soft, tender and juicy |
| 149°F / 65°C | 1 – 4 hours | Tender and juicy |
| 165°F / 74°C | 1 – 4 hours | Traditional tenderness and a bit chewy |
The chicken is normally ready after 1 hour when cooked at 140°F / 60°C. However, you can leave it for up to 4 hours, but no longer.
Sous Vide Teriyaki Chicken Recipe
Ingredients
- 1 ½ pound of chicken breasts (bone-in or boneless. Frozen or fresh can be used)
- 3 tablespoons of sugar
- ¼ cup of soy sauce
- 2 tablespoons of rice vinegar
- 2 finely chopped garlic cloves
- ½ tablespoon of vegetable oil
- 1 tablespoon of cornstarch
- 1 tablespoon of water
Instructions
- To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 149°F (65°C). Leave it to preheat.
- Mix together in a separate bowl the soy sauce, sugar, rice vinegar, minced garlic, and oil.
- In a zip-lock bag, put the chicken breast and mix in the teriyaki mixture thoroughly. Align the chicken pieces in one layer in the bag.
- Now, for the ‘Water displacement’ technique, close the bag containing the chicken breasts completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
- Dip the bag completely in the Sous Vide container. Leave it to cook for 1 hour.
- When the time is over, remove the chicken from the bag. With a paper towel, dry them well. Preserve the content of the bag.
- Dump the content of the bag into a skillet on medium-high heat.
- Pour a mix of cornstarch and water into the pan. Stir well to allow the sauce to thicken.
- Put the chicken pieces into the pan after removing them from the flame, and mix them with the sauce to properly coat them.
- Dish up with Steamed broccoli and rice and spread sauce on top!
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