Sous Vide Chicken in Lettuce Cups
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Shop Sous Vide Cookers
Precision® Cookers
Edge-to-edge perfection. No skill required.
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
-
Step 1
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
-
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.
-
Step 3
Place the bag in the water bath and set the timer for 2 hours.
-
Finishing Steps
-
Step 0
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and mince.
-
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.
-
Step 2
Add the hoisin sauce, soy sauce, and sesame oil. Bring to a simmer and cook for 1 minute. Remove from the heat.
-
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!