Carmel Thai Chicken

Author

Jason Pierce

Prep Time: 00:00

Recipe Time: 01:35

Temperature : 149F / 65C

Ingredients

• Chicken thigh. Boneless skinless 2#
• Lemongrass 1” piece thin slice
• Shallot 3 thin sliced
• Garlic 4 rack fine cop
• Fish sauce 1/4 c
• Light brown sugar
• Thai red chili 2 thin slice
• Lime juice 1
• Rice wine vin. 2T
• Thai Basil 1 cup loosely packed
• Vegetable Oil 1T

Directions

1. Set your Anova Sous Vide Precision Cooker to 149ºF / 65.0ºC

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