Ingredients
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4 (1 – 1.5 in.) thick chicken breasts
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1/2 tsp. salt
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1 tsp. Chinese five spice powder, optional
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6 cloves garlic, minced
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3/4 cup chicken stock
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3 Tbsp. soy sauce
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2 Tbsp. rice vinegar or white wine vinegar
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3/4 Tbsp. cornstarch
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1 Tbsp. honey
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1/2 to 1 tsp. red pepper flakes, optional
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1 scallion, finely sliced
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1 Tbsp. sesame seeds
Instructions
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Preheat a water bath to 140°F (60°C).
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Sprinkle the chicken on all sides with the salt and Chinese 5 spice powder.
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Place in a sous vide bag in a single layer and seal it.
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Place in the water bath and cook for 2 and 1/2 hours, or until pasteurized.
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While the chicken is cooking, make the sauce.
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Add the garlic, chicken stock, soy sauce, rice vinegar, cornstarch, honey, and red pepper flakes to a pot and stir well to combine.
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Heat over medium to medium-high heat and let thicken and reduce to your desired consistency then remove from the heat.
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Remove the chicken from the sous vide bath and cut into slices.
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Toss the chicken with the sauce and serve with the sliced scallion and sesame seeds on top.
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