Quick Sous Vide Ginger Soy Chicken

At Anova, we understand that people expect quality, yet people also expect quick and easy. This recipe is an incredible go to for a busy week day dinner. You can make the sauce ahead of time, throw chicken and sauce in a bag and prepare the chicken while your rice steams. This quick and easy meal is packed with flavor and is sure to become a new go to for you. Enjoy. If you’re not familiar with wasabi furikake, it’s a delicious Asian condiment that is amazing on pretty much everything. If you’ve never used it before, this will be a happy find for you.

Author

Mike Castaneda

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

Prep Time: 00:25

Recipe Time: 01:30

Temperature : 140F / 60C

Ingredients

• 1/2 cup minced onion
• 1/2 cup plus 2 tablespoons vegetable oil
• 1/4 cup rice vinegar
• 2 tablespoon ketchup
• 2 tablespoons minced fresh ginger
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons light brown sugar
• 1 teaspoon celery salt
• Salt and freshly ground black pepper
• 4 (8- to 10-ounce) boneless, skinless chicken breasts
• 1/4 teaspoon sesame oil
• 1/3 cup panko bread crumbs
• 1 tablespoon wasabi furikake
• Steamed white rice, for serving
• Chopped scallions, for serving (optional)

Directions

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
2. In a food processor, combine onion, 1/2 cup oil, rice vinegar, ketchup, ginger, soy sauce, brown sugar, and celery salt. Lightly season with salt and pepper. Pulse until the ingredients are combined and sauce is smooth, 5 to 10 pulses.
3. Place chicken in a large zipper lock bag. Pour 1/2 cup ginger-soy sauce over the chicken. Seal the bag using the water immersion technique.
4. Place the bag in the water bath and set the timer for 1 1/2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels.
2. Heat 1 tablespoon vegetable oil in a large skillet over high heat. When the oil is shimmering, add the chicken until well-browned on both sides, 1 to 2 minutes total. Transfer the chicken to a cutting board and cover to keep warm.
3. Add the remaining tablespoon vegetable and sesame oil to the skillet and return to medium-high heat. When the oil is shimmering, add the panko. Cook, stirring constantly until the panko is golden brown, 3 to 5 minutes. Remove from the heat and add the furikake.
4. Slice the chicken into bite-sized pieces and plate alongside steamed rice. Drizzle remaining ginger-soy sauce over chicken and rice. Top with the bread crumb mixture and chopped scallions, if desired. Finish with a touch of salt, and serve.