Sous Vide Chicken with Cashew Nuts

Ingredients for 2

• 2 boneless, skinless chicken thighs

• 2 tablespoons vegetable oil

• 1/2 cup cashews

• 4 scallions, sliced into 2-inch long pieces

• 2 cloves garlic, minced

• 1 carrot, sliced into thick matchsticks, about 1/2 cup

• 1 tablespoon roughly chopped dried Thai chiles (optional)

• 3 tablespoons hoisin sauce

• 2 tablespoons rice vinegar

• 2 tablespoons water

• 1 tablespoon soy sauce

• Sesame oil

• 1 tablespoon chopped fresh cilantro

• 1 teaspoon sesame seeds

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC). Heat oven to 350ºF.

• Step 2

  Combine chicken with 1 tablespoon vegetable oil in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

• Step 3

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

• Step 4

  Meanwhile, place the cashews on a rimmed baking sheet and toast in the oven until golden brown, about 5 minutes.

• Step 5

  About 10 minutes before the chicken is finished, heat the remaining tablespoon vegetable in a large skillet over medium-high heat. When the oil is shimmering, add the scallions and garlic. Cook, stirring frequently, for 1 minute.

• Step 6

  Add the carrots and chiles (if using) and continue to cook, stirring frequently, until the carrots begin to soften, 3 to 5 minutes.

• Step 7

  Add the hoisin, rice vinegar, water, and soy sauce and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the carrots are soft, about 5 minutes. Remove from the heat and cover to keep warm.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and slice into bite-sized pieces.

• Step 1

  Add the sliced chicken, toasted cashews, and a drizzle of sesame oil to the sauce mixture. Stir to combine. Transfer to serving plates and garnish with cilantro and sesame seeds. Serve.

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