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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 serving
Calories 290kcal

Ingredients

  • 1 boneless skinless 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

Instructions

  • Dry the 1 boneless skinless chicken breast with a paper towel and then coat with the ½ teaspoon ginger. Mix the 1 teaspoon evaporated cane sugar and ½ teaspoon salt in a small bowl and sprinkle on both sides of the chicken.
    1 boneless skinless chicken breast, ½ teaspoon ginger, 1 teaspoon evaporated cane sugar, ½ teaspoon salt
  • 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 2 tablespoons evaporated cane sugar, 2 tablespoons soy sauce, and 2 tablespoons sake. Bring to a boil and boil until the sauce is thick, forming large shiny bubbles.
    2 tablespoons evaporated cane sugar, 2 tablespoons soy sauce, 2 tablespoons sake
  • 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.

Nutrition

Calories: 290kcal | Carbohydrates: 33g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 3306mg | Potassium: 516mg | Fiber: 0.3g | Sugar: 30g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg