Sous Vide Teriyaki Chicken Breast

These super-simple sous vide teriyaki chicken breasts are ready in less than an hour and make a quick Asian-inspired dinner when paired with rice and a green vegetable.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:45

Temperature : 145F / 62.8C

Ingredients

• 2 tablespoons tamari
• 1 tablespoon honey
• 1 tablespoon melted coconut oil
• 1 teaspoon ground ginger
• 1 clove garlic, minced
• 2 (8- to 10-ounce) boneless skinless chicken breasts

Directions

1. Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
2. In a small bowl, whisk together the tamari, honey, coconut oil, ginger, and garlic.
3. Combine the tamari mixture and chicken breasts in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 45 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and slice into bite-sized medallions. Serve drizzled with the cooking liquid.