Go Back
–+ servings
Plate of sliced chicken breast with teriyaki sauce over rice garnished with green onions on a kitchen towel.

Sous Vide Chicken Teriyaki

Anne Aslanides
This easy and delicious chicken uses a simple teriyaki marinade and the precision cooking of sous vide to give you juicy, tender chicken every time.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Marinating Time 30 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 lb chicken breasts
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • 1 teaspoon ginger minced
  • 1 teaspoon garlic minced

Instructions
 

  • Combine soy sauce, sugar, and ginger and mix well. Place chicken in a zip top bag and add ⅔ of the sauce base. Add garlic to the bag and coat chicken well, marinating for at least 30 minutes.
  • Using the water displacement method, remove air from the zip top bag and place in your sous vide water bath. Ensure chicken is in a single layer and cook for a minimum of 1 hour once water bath reaches 150 F.
  • Pat chicken dry after cooking and sear in a hot skillet, adding the reserved ⅓ sauce base to the skillet after flipping the chicken. Serve hot.

Podcast or Video

Notes

To substitute bone-in cuts, extend minimum cook time to 90 minutes. For thighs increase temperature to 160 for texture. Do not cook longer than 4 hours on account of texture.

Nutrition

Calories: 200kcalCarbohydrates: 15gProtein: 27gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 1756mgPotassium: 504mgFiber: 0.3gSugar: 14gVitamin A: 34IUVitamin C: 2mgCalcium: 24mgIron: 1mg

Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.

Keyword Sous Vide
Tried this recipe?Let us know how it was!