say goodbye to chewy, tasteless chicken breasts.
i was skeptical the first time i tried making sous vide chicken breasts. i’ve always managed to overcook them or undercook them. (and often, when i’d finally get it right, they’d somehow be under seasoned) i finally thought, what the heck, let’s give this a shot.
and holy wow!
the hubs was even impressed. sous vide chicken is amazingly tender and delicious!
if you’ve ever had hainanese chicken rice, this recipe will remind you of it. i use ginger, green onions and sesame oil to flavor the chicken. once cooked, a sauce of sesame oil and soy sauce is poured over the top. super simple and super comforting!
- 2 chicken breast halves (skin on + breast bone)
- 6 green onions, tops removed and cut in half
- 1 inch ginger, sliced (unpeeled in fine)
- 1 tbsp + 2 tsp sesame oil
- 2 tbsp soy sauce
- oil for cooking
- salt and pepper
- steamed jasmine rice (optional)
- set water filled sous vide to 140 degrees fahrenheit
- liberally season chicken breasts with salt and pepper
- add 1 tsp of sesame oil to each chicken breast and rub the oil in
- place the chicken breasts in either a large vacuum seal bag, or two separate smaller bags
- toss in the green onions and sliced ginger
- seal the bags
- place in the sous vide for 1-2 hours
- before serving, whisk together 1 tbsp of sesame oil and 2 tbsp of soy sauce
- remove the chicken from the pouch(es) and discard the ginger and green onion
- pat the chicken dry with paper towels
- in a large pan, heat oil over medium-high heat
- place the chicken breasts skin side down
- once the skin has browned and is crisp, remove the chicken from the pan
- slice and top with the sesame and soy sauce mixture
- enjoy with steamed jasmine rice (optional)
*thank you sous vide supreme for sponsoring this post! all opinions are my own.
**read my review of the sous vide supreme here.