Kitchen notes · a little help before you start
Sous Vide Chicken Teriyaki
Sous Vide Chicken Teriyaki is made with chicken breast, ginger, and evaporated cane sugar.
- Prep
- 5 min
- Cook
- 90 min
- Total
- 95 min
- Original yield
- Serves 1
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Japanese · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Allow for marinating
Check the marinating step before planning the cooking.
2. Watch the broiling step
Follow the broiling stage and its stated finish check.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
boneless skinless chicken breast (- skinless boneless)
In the method: Dry the 1 boneless skinless chicken breast with a paper towel and then coat with the 1/2 teaspoon ginger.
ginger (juice)
In the method: Dry the 1 boneless skinless chicken breast with a paper towel and then coat with the 1/2 teaspoon ginger.
evaporated cane sugar (- unrefined)
In the method: Mix the 1 teaspoon evaporated cane sugar and 1/2 teaspoon salt in a small bowl and sprinkle on both sides of the chicken.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 1. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 boneless skinless chicken breast (- skinless boneless)Ingredient note
Source: 1/2 teaspoon ginger (juice)Ingredient note
Source: 1 teaspoon evaporated cane sugar (- unrefined); Source: 2 tablespoons evaporated cane sugar (- unrefined)Ingredient note
Source: 1/2 teaspoon saltIngredient note
Source: 2 tablespoons soy sauceIngredient note
Source: 2 tablespoons sake
How to make it
0 of 7 steps completeMake room for Sous Vide Chicken Teriyaki
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Slice the chicken and drizzle with the remaining sauce.
A little more help as you go
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
A few questions you might have
What should I prepare first?
Set out the saucepan. Start with this step: Dry the 1 boneless skinless chicken breast with a paper towel and then coat with the 1/2 teaspoon ginger.
Which preparation step should I plan for?
Check the marinating step before planning the cooking.
What check should I look for as it cooks?
Bring to a boil and boil until the sauce is thick, forming large shiny bubbles.
Is there another preparation step to plan for?
Have the next addition ready when the mixture reaches the boil described.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
