Sous Vide Teriyaki Chicken Recipe

There’s something so comforting about gathering around the dining table with family, the aroma of a home-cooked meal embracing everyone. Today, we’re diving into a recipe that encapsulates that warmth and joy – the Sous Vide Teriyaki Chicken. Perfectly cooked, tender chicken breast meets a glossy, flavorful teriyaki glaze, all served over a bed of fluffy white rice. This dish is not just a feast for the eyes but a celebration of flavors, sure to bring smiles to your loved ones. Dive into this culinary journey with ‘Zynahz’ and create memories one delicious bite at a time.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 4
• Skill Level: Intermediate

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup soy sauce
• 1/2 cup mirin
• 1/2 cup sake (or rice vinegar as a non-alcoholic substitute)
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tbsp sesame seeds
• 2 green onions, finely chopped
• Cooked white rice, for serving

Instructions:

1. Begin by preparing the sous vide water bath to 145°F (63°C).
2. Season the chicken breasts lightly with salt and pepper. Place each breast into a separate sous vide bag or a resealable bag, removing as much air as possible, and seal tightly.
3. Submerge the bags in the water bath and cook for 1 hour 30 minutes.
4. While the chicken cooks, prepare the teriyaki sauce. In a small saucepan, combine the soy sauce, mirin, sake (or rice vinegar), brown sugar, garlic, and ginger.
5. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes or until slightly thickened.
6. Mix the cornstarch with water and slowly stir into the sauce until well combined and the sauce thickens.
7. Once the chicken is cooked, carefully remove it from the sous vide bag and pat it dry with paper towels.
8. Heat a skillet over medium-high heat and lightly sear the chicken breasts on each side until golden brown and caramelized.
9. Brush the teriyaki sauce generously over the chicken, allowing it to glaze and cook for another minute or two.
10. Slice the chicken breasts and serve over a bed of white rice, garnished with sesame seeds and chopped green onions.

Helpful Tips:

• For a deeper flavor, marinate the chicken in the teriyaki sauce for an hour before sous vide cooking.
• If you don’t have a sous vide machine, you can poach the chicken in water over low heat until cooked through.
• Feel free to add steamed vegetables like broccoli or snow peas for an extra touch of color and nutrition.

Storage Instructions and Ingredient Substitutions:

• Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the microwave or on the stovetop to avoid drying out.
• If mirin or sake are difficult to find, substitute with additional soy sauce and a hint of sugar for balance.

Pairings:

• Pair this dish with a light green tea or jasmine tea for a refreshing beverage.
• A side of miso soup or a simple cucumber salad would complement the flavors beautifully.

At Zynahz, we believe that every meal is an opportunity to create lasting memories and build connections. We hope this Sous Vide Teriyaki Chicken recipe brings as much joy to your table as it does to ours. We invite you to try this recipe, share your culinary creations with #ZynahzCooks, and spread the love with family and friends. Don’t forget to explore more delightful recipes on Zynahz, follow us on social media, and sign up for our newsletter for endless inspiration. Let’s create delicious moments together!