Sous Vide Chicken with Cashew Nuts
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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC). Heat oven to 350ºF.
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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.
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Step 3
Place the bag in the water bath and set the timer for 2 hours.
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Step 4
Meanwhile, place the cashews on a rimmed baking sheet and toast in the oven until golden brown, about 5 minutes.
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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.
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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.
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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.
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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 slice into bite-sized pieces.
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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.