Sous Vide Chicken Teriyaki Skewers
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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
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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.
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Step 3
About 10 minutes before the chicken is finished, begin heating a grill to high.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and cover to keep warm.
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Step 1
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.
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Step 2
Add the chicken to the sauce and toss to combine. Thread onto skewers. Reserve any remaining sauce in the wok.
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Step 3
Grill chicken skewers until well-browned and slightly charred on both sides, about 2 minutes total. (Alternatively, use a blowtorch to char chicken.)
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Step 4
Transfer chicken skewers to a serving plate and drizzle with reserved sauce. Serve with steamed rice.