Sous Vide Chicken Teriyaki Skewers

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Recipe Temp 149 F / 65 C
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Chicken teriyaki is a great crowd pleasing dish for the entire family. The skewered meat makes this dish great for a barbecue or a party where your guests will be standing. The meat is soft and tender, the sauce sweet and salty, and the charred exterior gives it a smoky flavor.

Ingredients for 2

  • 4 boneless, skinless chicken thighs, sliced into 1-inch pieces

  • 2 tablespoons soy sauce

  • 2 tablespoons light brown sugar

  • 2 tablespoons cooking sake

  • 2 tablespoons mirin

  • 2 tablespoons peanut oil

  • 2 teaspoons grated fresh ginger

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).

  • Step 2

    Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.

  • Step 3

    About 10 minutes before the chicken is finished, begin heating a grill to high.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and cover to keep warm.

    • Step 2

      Pour remaining contents of the bag into a wok or large saucepan. Bring to a rapid simmer over medium-high heat. Continue to simmer until the sauce is reduced to a thick, sticky consistency. Remove from the heat.

    • Step 3

      Add the chicken to the sauce and toss to combine. Thread onto skewers. Reserve any remaining sauce in the wok.

    • Step 4

      Grill chicken skewers until well-browned and slightly charred on both sides, about 2 minutes total. (Alternatively, use a blowtorch to char chicken.)

    • Step 5

      Transfer chicken skewers to a serving plate and drizzle with reserved sauce. Serve with steamed rice.

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149 F / 65 C Recipe Temp
Recipe Time
Prep Time