Quick Sous Vide Ginger Soy Chicken


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

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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.
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Ingredients for 4

  • 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)


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 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.

  • Step 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.

  • Step 4

    Place the bag in the water bath and set the timer for 1 1/2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels.

    • Step 1

      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.

    • Step 2

      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.

    • Step 3

      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.

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140 F / 60 C Recipe Temp
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