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Try this tasty sous vide chicken teriyaki, perfect to serve with steamed rice and vegetables. The sous vide cooking method ensures perfectly cooked and flavorful chicken every time.
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Sous Vide Chicken Teriyaki Recipe (Easy And Flavorful)

Try this tasty sous vide chicken teriyaki, perfect to serve with steamed rice and vegetables. The sous vide cooking method ensures perfectly cooked and flavorful chicken every time.
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course: Entree, Main Course
Cuisine: American
Keyword: 2 ingredient sous vide chicken, sous vide chicken, sous vide chicken teriyaki, sous vide teriyaki chicken
Servings: 4 servings
Calories: 243kcal
Author: Barbara

Ingredients

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1/2 cup Japanese barbecue sauce (divided)

Instructions

  • Set sous vide precision cooker to 145 degrees F for chicken breasts or 165 degrees F for chicken thighs.
  • Place chicken in either a vacuum bag or freezer zip-lock bag with 1/4 cup of teriyaki sauce. Seal appropriately with either a vacuum sealer or using the water displacement method.
    Try this tasty sous vide chicken teriyaki, perfect to serve with steamed rice and vegetables. The sous vide cooking method ensures perfectly cooked and flavorful chicken every time.
  • Place in the sous vide machine for 1.5 to 2 hours.
    Try this tasty sous vide chicken teriyaki, perfect to serve with steamed rice and vegetables. The sous vide cooking method ensures perfectly cooked and flavorful chicken every time.
  • Remove from the cooker, and finish immediately or refrigerate for up to 5 days before finishing.
  • To finish immediately after cooking, add chicken without the juices to a large skillet. Add 1/4 cup additional teriyaki sauce, and heat over medium high heat until the sauce thickens to a glaze, turning to coat all sides.
    Try this tasty sous vide chicken teriyaki, perfect to serve with steamed rice and vegetables. The sous vide cooking method ensures perfectly cooked and flavorful chicken every time.
  • To finish later after refrigerating, add the cooked chicken with the juices to a large skillet over medium high heat. Bring to a simmer until warmed through, breaking up the chicken into smaller piece. Pour off the liquids, and add more teriyaki sauce. Heat to a simmer until the glaze thickens, turning to coat on all sides.
    Try this tasty sous vide chicken teriyaki, perfect to serve with steamed rice and vegetables. The sous vide cooking method ensures perfectly cooked and flavorful chicken every time.
  • Serve with fluffy, cooked rice and your favorite veggies.
    Try this tasty sous vide chicken teriyaki, perfect to serve with steamed rice and vegetables. The sous vide cooking method ensures perfectly cooked and flavorful chicken every time.

Notes

    • Use this recipe for white meat or dark meat. Cook white meat chicken at 145 degrees F, and cook dark meat chicken at 165 degrees F. 
    • Japanese barbecue sauce is thinner than traditional barbecue sauce, with a texture similar to teriyaki sauce.
    • After cooking, refrigerate the chicken in the bag for up to 5 days before finishing in a skillet with more sauce.
    • The final chicken has a tasty, sticky glaze due to the teriyaki sauce reducing.
    • I prefer using The Original Japanese Barbecue Sauce.
    • The nutritional information is auto-calculated and can vary depending on the products used.

Nutrition

Calories: 243kcal | Carbohydrates: 10g | Protein: 38g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 756mg | Potassium: 646mg | Sugar: 8g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg