Sous Vide Chicken in Lettuce Cups
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Ingredients for 2
2 boneless, skinless chicken thighs
2 tablespoons vegetable oil
1 1/2 scallions, minced 2 tablespoons vegetable oil
1 teaspoon grated fresh ginger
1 tablespoon hoisin sauce, plus extra for serving
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
4 ounces (115 g) water chestnuts, minced
1 tablespoon minced fresh cilantro
1/2 teaspoon freshly squeezed lime juice
6 iceberg lettuce leaves
1/2 teaspoon sesame seeds
1 Thai chile, chopped (optional)
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
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Step 2
Combine chicken with 1 tablespoon vegetable oil in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
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Step 3
Place the bag in the water bath and set the timer for 2 hours.
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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 mince.
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Step 1
Heat the remaining tablespoon oil in a large skillet over medium-high heat. When the oil is shimmering, add the scallions and ginger. Cook, stirring frequently, until fragrant, about 1 minute.
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Step 2
Add the hoisin sauce, soy sauce, and sesame oil. Bring to a simmer and cook for 1 minute. Remove from the heat.
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Step 3
Stir in the water chestnuts, cilantro, lime juice, and minced chicken. Serve chicken in lettuce cups, topped with sesame seeds, chopped chile (if using), and additional hoisin sauce. Enjoy!