--- title: "Sous Vide Sesame Chicken" description: "Sous Vide Sesame Chicken" url: "https://briansunter.com/recipes/sous-vide-sesame-chicken" --- # Sous Vide Sesame Chicken Sous Vide Sesame Chicken via [simplyrecipes.com](https://www.simplyrecipes.com/recipes/sous_vide_sesame_chicken/) 2 hours 5 servings sous-vide chicken sesame asian Scale Units ## Ingredients - 1.50 lb chicken breast - 1 inch piece fresh ginger - 2 cloves garlic - 4 tbsp soy sauce - 2 tsp sesame oil - 2 tbsp rice vinegar - 0.33 cup chicken stock - 2 tbsp brown sugar - 1 tbsp cornstarch - \- toasted sesame seeds ## Equipment - sous vide immersion circulator - saucepan ## Instructions 1 Preheat sous vide immersion circulator to 165°F. 2 Cube 1.50 lb chicken breast into 1-inch pieces. Place in a vacuum bag with thinly sliced 1 inch piece fresh ginger , minced 2 cloves garlic , 2 tbsp soy sauce , 1 tsp sesame oil , and 1 tbsp rice vinegar . Seal according to manufacturer's instructions. 3 Cook in the water bath for 2 hours . Note If you like, you can measure out 1/3 cup of the liquid from cooking the chicken and use it in place of the chicken stock when making the sauce. 4 For the sauce, combine 0.33 cup chicken stock , 2 tbsp soy sauce , 1 tbsp rice vinegar , 2 tbsp brown sugar , 1 tbsp cornstarch , and 1 tsp sesame oil in a saucepan . Heat over medium, stirring constantly, until thickened. 5 Toss the cooked chicken in the sauce and garnish with toasted sesame seeds . View Cooklang Source recipe.cook ``` --- title: Sous Vide Sesame Chicken servings: 5 time: 2 hours 16 minutes tags: [sous-vide, chicken, sesame, asian] cuisine: Chinese difficulty: medium url: "https://www.simplyrecipes.com/recipes/sous_vide_sesame_chicken/" description: "Sous Vide Sesame Chicken" rating: 4.5 --- Preheat #sous vide immersion circulator{} to 165°F. Cube @chicken breast{1.5%lb} into 1-inch pieces. Place in a vacuum bag with thinly sliced @fresh ginger{1%inch piece}, minced @garlic{2%cloves}, @soy sauce{2%tbsp}, @sesame oil{1%tsp}, and @rice vinegar{1%tbsp}. Seal according to manufacturer's instructions. Cook in the water bath for ~{2%hours}. > If you like, you can measure out 1/3 cup of the liquid from cooking the chicken and use it in place of the chicken stock when making the sauce. For the sauce, combine @chicken stock{1/3%cup}, @soy sauce{2%tbsp}, @rice vinegar{1%tbsp}, @brown sugar{2%tbsp}, @cornstarch{1%tbsp}, and @sesame oil{1%tsp} in a #saucepan{}. Heat over medium, stirring constantly, until thickened. Toss the cooked chicken in the sauce and garnish with @toasted sesame seeds{}. ```