Sous Vide Lemongrass Chicken Skewers

Inspired by a good friend with an affinity for lemongrass chicken and three kids under 3 years old, this tropically-flavored recipe is quick, simple, and great to make and freeze ahead. That's right - you can make these up to the last step, speed chill, and freeze to take out and have ready to finish at any time! I prefer to make them with chicken thighs for a more unctuous texture, but chicken breasts come out just as tender and juicy.

Author

Nicole Poirier

Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.

Prep Time: 00:20

Recipe Time: 00:45

Temperature : 150F / 65.6C

Ingredients

• 1 lb/~450 g chicken breast or thighs
• 1 stalk fresh lemongrass/~12 g chopped lemongrass
• 2 Tablespoons fish sauce
• 2 Tablespoons coconut sugar/brown sugar/palm sugar/monk fruit extract
• 1/2 teaspoon salt
• Extra equipment: 3 - 4
• 1 Tablespoon chili-garlic sauce/sambal/Sriracha

Directions

1. Set your Anova Precision Cooker to 150ºF/65.5ºC.
2. Cut your chicken into bite-size pieces. Set aside in a bowl.
3. Chop the lemongrass finely.
4. Combine lemongrass, sugar, fish sauce, and salt in the blender and process until mixed and lemongrass is even more finely chopped.
5. Pour this marinade over the chicken and mix well.
6. Skewer 3 - 4 pieces of chicken on each skewer, making sure to protect the pointy end of the skewer with a cushion of the meat.
7. Continue until you have used up all of the meat and place your skewers into a zip-locking bag, reusable silicone pouch, or vacuum bag. Pour any remaining marinade into the bag, as well.
8. Use the immersion method where applicable to release as much air as possible from the bag and seal.
9. Place the bag in the bath and set the timer for 45 minutes.

Finishing Steps

1. Remove the cooked chicken from the bath and either quick chill to freeze, or proceed to the next steps.
2. Remove chicken from the bag and place on a plate or cutting board. Brush all over, if desired, with the chili-garlic sambal or alternative.
3. Sear, grill, or broil to get a little caramelization and enjoy!