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Tender Sous Vide Teriyaki Chicken Recipe
This Sous Vide Teriyaki Chicken recipe makes super juicy and tender chicken that’s coated with an easy and delicious teriyaki sauce! The chicken is sous vide cooked in a warm water bath at a precise temperature and then tossed in the sticky, sweet and savory sauce, better than your favorite Chinese take-out!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4
Calories: 264 kcal
Course:
Main Course , Dinner
Cuisine:
Japanese
Ingredients
- 1 ½ lb chicken breasts (boneless skinless, fresh or frozen*)
- 3 tablespoons sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic minced
- 1/2 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 149°F (65°C). If you’d like to try other temperatures, follow the guide in the post.
- In a small bowl, whisk together soy sauce, sugar, rice vinegar, minced garlic and oil.
- Place the chicken breasts to a zip-top bag and add in the sauce.
- Arrange the breasts in one single layer and then seal the bag using the “water displacement” technique: seal all but one corner of the bag, and slowly place it in cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Place the bath in the sous vide water bath and cook for 1 hour. (Make sure the meat is fully submerged while the seams of the bag are above water.)
- When the timer goes off, remove the chicken from the bag. Don’t throw away the juices.
- Pat dry the chicken with paper towels and then cut them into bite-sized pieces.
- Heat a skillet over medium-high heat and pour in the juices from the bag.
- In a small bowl, mix together cornstarch and water. Then pour the mixture into the skillet.
- Stir constantly for a few minutes until the sauce is thickened.
- Remove from the heat and add in chicken pieces. Toss evenly to coat the chicken. Serve warm with your favorite sides.
Cup of Yum
Notes
- If you use frozen chicken breasts, add 30 more minutes of cooking time in the sous vide water bath.
Nutrition Information
Calories
264kcal
(13%)
Carbohydrates
12g
(4%)
Protein
38g
(76%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
109mg
(36%)
Sodium
1008mg
(42%)
Potassium
660mg
(19%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
51IU
(1%)
Vitamin C
3mg
(3%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 264
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 38g | 76% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 1008mg | 42% |
| Potassium | 660mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.