Sous Vide Teriyaki Chicken Breast
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Ingredients for 2
2 tablespoons tamari
1 tablespoon honey
1 tablespoon melted coconut oil
1 teaspoon ground ginger
1 clove garlic, minced
2 (8- to 10-ounce) boneless skinless chicken breasts
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
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Step 2
In a small bowl, whisk together the tamari, honey, coconut oil, ginger, and garlic.
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Step 3
Combine the tamari mixture and chicken breasts in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 45 minutes.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and slice into bite-sized medallions. Serve drizzled with the cooking liquid.