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!)
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
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
In a small bowl, whisk together the tamari, honey, coconut oil, ginger, and garlic.
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.
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.