Sous Vide Teriyaki Chicken Breast


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 145 F / 62.8 C
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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.

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


  • 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.

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145 F / 62.8 C Recipe Temp
Recipe Time
Prep Time