Sous Vide Chicken Teriyaki Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, mirin, sake, sugar, garlic, and ginger to make the teriyaki marinade.
• STEP 2.Place the chicken breasts in a ziplock bag and pour the teriyaki marinade over them. Seal the bag and let the chicken marinate in the refrigerator for at least 1 hour.
• STEP 3.Preheat the sous vide water bath to 145°F (63°C).
• STEP 4.Remove the chicken from the marinade and pat dry with paper towels. Place the chicken breasts in a vacuum-sealed bag or a ziplock bag, removing as much air as possible.
• STEP 5.Submerge the bag in the preheated water bath and cook for 1 to 2 hours, depending on the thickness of the chicken breasts.
• STEP 6.Once cooked, remove the chicken from the bag and pat dry with paper towels. Heat a skillet over medium-high heat and sear the chicken on both sides until golden brown.
• STEP 7.Slice the chicken and serve with steamed rice and steamed vegetables. Drizzle with additional teriyaki sauce if desired.

Cooking Tips

• For best results, use boneless, skinless chicken breasts.
• If you don't have a vacuum sealer, you can use the water displacement method to remove air from the ziplock bag.
• To achieve a nice caramelized crust, make sure the skillet is hot before searing the chicken.

Storage and Serving

• Leftover sous vide chicken teriyaki can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken in a microwave-safe dish and heat in the microwave until warmed through.
• Serve the chicken teriyaki with steamed rice and vegetables for a complete meal.