Sous Vide 5-Spice Chicken Breast
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
Ingredients for 6
1 1/2 pounds boneless, skinless chicken breasts
1/4 cup finely chopped onion
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 clove garlic, minced
3/4 teaspoon Chinese five-spice powder
Coconut basmati rice, for serving (see note)
Set the Anova Sous Vide Precision Cooker to 146ºF (63.5ºC).
Combine the chicken, onion, soy sauce, honey, sesame oil, garlic, and five-spice in a large zipper lock bag. Seal the bag using the water immersion technique.
Place the bag in the water bath and set the timer for 1 hour and 15 minutes.
About 5 minutes before the chicken is done, heat the broiler to high.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and transfer to a broiler-safe baking sheet. Pour cooking liquid from the bag over the chicken.
Broil the chicken until sauce starts to bubble and chicken breasts turn golden brown, about 5 minutes. Remove from the broiler and let rest for 5 minutes.
Slice chicken into thin medallions. Serve on top of coconut basmati rice, drizzled with additional sauce.