Sous Vide Teriyaki Chicken Bowls
Learn how to make delicious Sous Vide Teriyaki Chicken Bowls with this easy recipe. Perfect for a flavorful and satisfying meal at home.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sous Vide
- Cuisine: Asian
Ingredients
- – 4 boneless skinless chicken thighs (680g)
- – 1/2 cup brown sugar (100g)
- – 1/2 cup soy sauce (120ml)
- – 2 garlic cloves, minced
- – 1 teaspoon sesame oil (5ml)
- – 1 teaspoon (5 ml) ginger paste
- – 1 teaspoon (5 ml) onion powder
- – 1/4 cup beef stock (60ml)
- – cornstarch slurry: 1 tablespoon (15 ml) cornstarch mixed with 1 tablespoon (15 ml) water
- – 1/4 cup (60 ml) chopped green onions, for serving
Instructions
- Mix together beef stock, brown sugar, soy sauce, minced garlic, sesame oil, ginger paste, and onion powder in a bowl until well combined.
- Place the chicken thighs and the prepared mixture into a vacuum-sealed bag and seal it tightly. Allow it to marinate in the refrigerator overnight.
- Preheat a sous vide water bath to a temperature of 155°F.
- Submerge the sealed bag in the heated water bath and cook for a duration of 2 hours.
- After cooking, remove the bag and transfer the sauce to a saucepan, keeping the chicken thighs separate.
- Bring the sauce to a gentle boil and gradually incorporate the cornstarch slurry, whisking continuously. Let it simmer for 1-2 minutes until it thickens slightly.
- Serve the chicken over steamed rice, drizzling it with the sauce and sprinkling chopped green onions on top for garnish.
Notes
Nutrition
- Calories: 400
- Fat: 12g
- Protein: 25g
Find it online: https://sousviderecipe.com/sous-vide-teriyaki-chicken-bowls/