Sous Vide Teriyaki Chicken Breast

(200)

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

  • Rate This
These super-simple sous vide teriyaki chicken breasts are ready in less than an hour and make a quick Asian-inspired dinner when paired with rice and a green vegetable.
Read More

Shop Sous Vide Cookers

Precision® Cookers

Sous vide made easier than ever.


Ingredients for 2

  • 2 tablespoons tamari

  • 1 tablespoon honey

  • 1 tablespoon melted coconut oil

  • 1 teaspoon ground ginger

  • 1 clove garlic, minced

  • 2 (8- to 10-ounce) boneless skinless chicken breasts

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145°F (62°C).

  • Step 2

    In a small bowl, whisk together the tamari, honey, coconut oil, ginger, and garlic.

  • Step 3

    Combine the tamari mixture and chicken breasts in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 45 minutes.

    • 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 medallions. Serve drizzled with the cooking liquid.

Latest Comments

145 F / 62.8 C Recipe Temp
Recipe Time
Prep Time