Sous Vide Coconut Chicken with Peanut Dipping Sauce


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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This simple recipe calls for you to sous vide the chicken in coconut milk. It's a technique that adds a wonderful creamy flavour to the meat. You then slice it and serve the tender pieces of chicken with a coconut-infused peanut dipping sauce. Because keeping it simple doesn't mean you have to sacrifice flavor. 

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Ingredients for 2

  • 2 chicken breasts

  • 4 tbs coconut milk

  • Salt and pepper

  • -


  • 4 tbs satay sauce

  • 2 tbs coconut milk

  • Dash of fish sauce


  • Step 1

    Preheat Anova sous vide machine to 140F (60C).

  • Step 2

    Seal chicken in bags with 4 tbs coconut milk, salt and pepper, put in water bath and set timer on Anova to 1 hour.

  • Step 3

    When chicken is finished cooking sous vide, mix together sauce ingredients and microwave until warm through (approx. 30 seconds).

    • Serving

    • Step 0

      Slice the chicken, arrange it on serving plates, and either serve the sauce alongside it or pour it over it.

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140 F / 60 C Recipe Temp
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