Teriyakish Chicken Sous Vide

This sauce almost has a Chinese BBQ thing going on, with 5 spice, garlic and rice vinegar. But it started with a basic teriyaki recipe from America's Test Kitchen, and we call it Teriyaki, but its not quite that. Its got a little zing, and pairs well with quick stir-fried veggies and it's perfect for using whatever lingers in the back of the fridge, stinky kale, ever present, kid friendly carrots and celery, sliced thin and finished with a few drops of toasted sesame oil? Yum. Y'all got a good name?

Or you could serve it with rice, if veggies aren't your thing.

Also, you're going to need some marinating time, and time for the Sous Vide cook. So, if you're needing a speedy recipe, move along, these aren't the droids you're looking for.

Yield: 2 servings or more if you don't like huge portions (teach me how to be you), 4 Weight Watcher's freestyle points per serving


2 chicken breasts (big? I can only find big ones)
1/4 cup less sodium soy sauce
1/3 cup rice vinegar
1/2 teaspoon Chinese 5 spice
1-2 cloves of garlic, minced
1 24 gram piece of ginger, peeled and grated
1 1/2 tablespoons honey
1 tablespoon of sweetened mirin, or more honey, or skip it
1/4 tsp cornstarch
gallon freezer bag

1. In your freezer bag combine soy sauce, rice vinegar, five spice, garlic, ginger, and honey. Zip and squish the bag until honey is dissolved in the soy sauce. Drop in your chicken breasts, zip, and refrigerate/marinate for at least 4 hours, longer is better.

2. Cook according to your sous vide's directions. I use the Joule, and cook for 1.5 hours @149 degrees. (be sure to unzip the bag before cooking)

3. After the cook cycle ends, pour cooked marinade into a sauce pan, and let the chicken rest on a cutting board. You could probably tent with foil or something, but I never do. Also, if this is your first time cooking with sous vide, your food looks sketchy as hell when it comes out of the bag. Shh. Just slice it and put a sauce on it. It’s fine. 

4. In a small bowl, add 1 tablespoon of cooked marinade and 1/4 tsp cornstarch and mix.

5. Simmer the cooked marinade until reduced by half.

6. Stir in the mirin and cornstarch slurry. Simmer a bit more until the sauce is thick enough to cling to your spoon. 

7. Trim chicken of any weird bits, slice, drizzle with sauce, and serve! (You should totally make some rice or veggies to go with your chicken).


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