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sliced teriyaki chicken breast

Sous Vide Teriyaki Chicken Breasts

Easy sous vide teriyaki chicken breast makes a great dinner. This fail-proof recipe comes together quickly using a homemade teriyaki sauce that requires no marinade time and results in the most tender chicken breast you’ll ever eat.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course dinner
Cuisine Asian, Japanese
Servings 4

Ingredients
  

For Chicken

    For Teriyaki Sauce

    • 1 ½ lb chicken
    • ¼ teaspoon salt
    • 4 ginger slices
    • 2 cloves of garlic smashed
    • ¼ cup soy
    • 3 tablespoons brown sugar
    • 2 tablespoons mirin
    • 2 tablespoons rice wine

    Instructions
     

    • Add ¼ teaspoon salt to chicken and put in a vacuum bag or ziploc bag with smashed garlic and ginger. Either vacuum seal or use the displacement method when adding chicken to water and cook for 1 hour at 145 degrees F using your sous vide.
    • Mix all ingredients for the sauce and stir until the brown sugar has dissolved.
    • Once the chicken is done, remove ginger and garlic and pat the chicken dry.
    • Heat 2 tablespoons of canola or vegetable oil in a pan and sear chicken on both sides for 1-2 minutes over medium heat. Adjust heat to medium low and add teriyaki sauce. Using kitchen tongs, turn the chicken over every few seconds to coat it in the sauce. You can also use the chicken as a way to move the caramel sauce around the pan to avoid burning and sticking.
    • Once the sauce thickens slightly and the chicken is coated in the sauce, transfer to a plate and slice. Spoon some sauce over the sliced chicken if desired.
    Keyword chicken, teriyaki chicken
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