Sous Vide Teriyaki Chicken
This is an easy to prepare chicken dish. The sous vide method ensures it cooks perfectly every time.
Prep Time 10 minutes mins
Cook Time 2 hours hrs
Course Main Course
Cuisine Japanese
- 2 pounds chicken breast cubed
- 1/3 cup soy sauce
- ΒΌ cup sake or rice wine vinegar
- 2 teaspoon sesame oil
- 3 cloves garlic minced
- 2 teaspoon ginger minced
- 2 tablespoon honey
- 2 tablespoon cornstarch
- 2 tablespoon water
- 1 tablespoon sesame seeds
Heat sous vide bath to 145 degrees.
In a bowl combine soy sauce, sake, sesame oil, garlic, ginger and honey. Add chicken and mix to coat.
Place chicken in sous vide bag and cook in bath for 1 to 4 hours (at least 2 hours if frozen).
In a small bowl mix together water and cornstarch.
Remove chicken from bag and set aside.
Heat a skillet to medium and add sauce from bag to skillet. Add cornstarch mixture. Stir constantly and cook until sauce is thickened.
Remove from stove and add chicken to sauce. Toss to coat chicken. Garnish with sesame seeds.
Keyword Chicken, Sous Vide, Sous Vide Chicken, Teriyaki Chicken