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Sous Vide Chicken Teriyaki

While it can be a marvelously tender and juicy cut of meat, cooking chicken breast perfectly consistently can be challenging for even the most experienced chefs. The difference between a worryingly pink breast and and a dry clump of protein with a texture like damp cardboard is only a matter of seconds.
Course Entree
Cuisine Japanese
Level Beginner
Main Ingredient Poultry
Diet Dairy-Free, Low-Fat
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 1 breast


  • 1 chicken breast - skinless boneless
  • ½ teaspoon ginger juice
  • 1 teaspoon evaporated cane sugar - unrefined
  • ½ teaspoon salt
  • 2 tablespoons evaporated cane sugar - unrefined
  • 2 tablespoons soy sauce
  • 2 tablespoons sake


  • Dry the chicken with a paper towel and then coat with the ginger juice. Mix the sugar and salt in a small bowl and sprinkle on both sides of the chicken.
  • Place the chicken in a vacuum bag and seal. It's best to let the chicken marinate overnight but you can also cook it right away.
  • Heat a water bath to 140 degrees F (60 C). Drop the bagged chicken in the water and cook sous vide for 1 hour 30 minutes.
  • When the chicken is done, remove it from the bag, dry the surface with a paper towel, and place the chicken on a heatproof surface.
  • In a small saucepan, combine the remaining sugar, soy sauce and sake. Bring to a boil and boil until the sauce is thick, forming large shiny bubbles.
  • Drizzle half the sauce onto the chicken and quickly torch the glaze until it has caramelized into a rich mahogany color. If you don't have a torch, you can put the chicken directly under the heating element of a broiler set to high.
  • Slice the chicken and drizzle with the remaining sauce.