Super Simple Seven: Sous Vide Chicken Satay

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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, ...

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We all love Asian recipes, but sometimes when you look at an ingredients list with what seems like 100 obscure ingredients, you’re put off before you even begin. So the Super Simple Seven recipe series is simplified versions of favorite Asian dishes – made with seven ingredients or less! 

These are by no means the most authentic Asian recipes you’ll find, they’re instead simplified dishes that you can quickly whip up when you’re pressed for time but are in the mood for some Asian flavors.

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Ingredients for 2

  • 1 large chicken breast, sliced into bite-sized chunks

  • 4 tbs satay sauce (2 for marinating, 2 for finishing)

  • NB: you need skewers

  • OPTIONAL: 2 additional tbs of satay sauce for dipping

Directions

  • Step 1

    Coat the chicken pieces in 2 tbs of marinade for 2 hours or overnight, then cook in your Anova sous vide machine at 140F (60C) for 1 hour 15 minutes.

    • Finishing Steps

    • Step 0

      Thread the chicken pieces on skewers and finish under broiler on the highest setting for a few minutes just until you get some good colour (you want to do this process as fast as possible to not overcook the chicken).

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140 F / 60 C Recipe Temp
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