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, ...
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.
Shop Sous Vide Cookers
Perfect results in a few simple steps.
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
Preheat Anova sous vide machine to 140F (60C).
Seal chicken in bags with 4 tbs coconut milk, salt and pepper, put in water bath and set timer on Anova to 1 hour.
When chicken is finished cooking sous vide, mix together sauce ingredients and microwave until warm through (approx. 30 seconds).
Slice the chicken, arrange it on serving plates, and either serve the sauce alongside it or pour it over it.