Sous Vide Chicken Teriyaki Skewers

Anova Culinary

Chicken teriyaki is a great crowd pleasing dish for the entire family. The skewered meat makes this dish great for a barbecue or a party where your guests will be standing. The meat is soft and tender, the sauce sweet and salty, and the charred exterior gives it a smoky flavor.


Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:30

Recipe Time: 02:00

Temperature : 149F / 65C



  1. Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
  2. Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.
  3. About 10 minutes before the chicken is finished, begin heating a grill to high.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and cover to keep warm.
  2. Pour remaining contents of the bag into a wok or large saucepan. Bring to a rapid simmer over medium-high heat. Continue to simmer until the sauce is reduced to a thick, sticky consistency. Remove from the heat.
  3. Add the chicken to the sauce and toss to combine. Thread onto skewers. Reserve any remaining sauce in the wok.
  4. Grill chicken skewers until well-browned and slightly charred on both sides, about 2 minutes total. (Alternatively, use a blowtorch to char chicken.)
  5. Transfer chicken skewers to a serving plate and drizzle with reserved sauce. Serve with steamed rice.