Thai Basil and Lemongrass Salad with Sous Vide Chicken

Ingredients for 2

• 2 (8-ounce) boneless, skinless chicken breasts

• Salt and freshly ground black pepper

• Vegetable oil, for frying

• 1 cup (59 mL) unsalted cashews

• 2 tablespoons (30 mL) palm sugar or packed dark brown sugar

• 4 red Thai chiles, thinly sliced

• 1 clove garlic, peeled

• 3 tablespoons (44 mL) fish sauce

• 2 teaspoons (9.8 mL) freshly squeezed lime juice

• 1 cup (59 mL) fresh cilantro, roughly chopped

• 1 scallion, thinly sliced

• 1 stalk lemongrass, white part only, bruised and very thinly sliced

• 1 (2-inch) piece ginger, julienned

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

• Step 2

  Season the chicken with salt and pepper. Place in a large zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 1 hour and 15 minutes.

• Step 3

  About 15 minutes before the chicken is finished, heat 1 inch of vegetable oil to 350ºF in a medium saucepan over medium-high heat. Add the cashews and fry until golden, about 1 minute. Transfer to a paper towel-lined plate. Set aside.

• Step 4

  Pound palm sugar, 2 chiles, and garlic in a mortar and pestle until finely ground. Stir in fish sauce and lime juice. Transfer to a medium bowl.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and let cool for 5 minutes. Discard cooking liquid.

• Step 1

  When the chicken is cool enough to handle, shred into bite-sized pieces. Transfer to the bowl with the dressing and toss to combine. Add cilantro, scallion, lemongrass, ginger, and fried cashews. Mix well and transfer to a serving plate. Garnish with remaining chiles. Serve.

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