Teriyaki-ish Chicken

Emily Farris
Emily Farris
May 11, 2022
Thanks to a teriyaki-inspired sauce of ponzu, honey, ginger, and garlic, this simple chicken breast recipe packs a ton of flavor. Half of the sauce is used for a short marinade before the chicken goes into the Anova Precision Oven in sous vide mode. The rest is reduced and used as a glaze before a quick high-heat cook. Notes: If you don’t have ponzu, you can substitute 1/2 cup soy sauce plus 1/4 cup mirin.  You can hold the chicken for up to 8 hours in step 4 if you’d like. Adjust the oven temperature down to 145°F (63°C) and open the door for 5 to 10 seconds to release the heat.
Serves
4
Prep Time
01:10
Cook Time
00:50
Teriyaki-ish Chicken
5 (1)
729
Ingredients
¾ cup
ponzu 
¼ cup
honey
2 Tbsp
sesame oil
1 Tbsp
grated fresh ginger (from a 1-inch piece)
1 Tbsp
minced garlic (about 4 cloves)
4
boneless, skinless chicken breasts
1 tsp
toasted sesame seeds 
Sliced scallions, for garnish
Steps

1. Prepare Marinade

Whisk together the ponzu, honey, sesame oil, ginger, and garlic in a small bowl or liquid measuring cup.
Prepare Marinade

2. Marinate Chicken

Pour about half of the marinade into a gallon-size zipper-lock bag and add the chicken. Seal, removing as much air as possible, and refrigerate for 1 to 2 hours. Cover and refrigerate the remaining marinade.
Marinate Chicken

3. Preheat the Oven and Prepare Pan

Rack
When you’re ready to cook, turn on the oven. Line a baking sheet with parchment paper or a silicone baking mat.
Sous Vide Mode: On
Steam: 100%
Temp: 160°F
Heat: Rear

4. Cook

Rack
Remove the chicken from the marinade and place on the prepared pan. Insert the probe into the thickest part of the largest breast. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, 20 to 30 minutes (see note).
Cook
Sous Vide Mode: On
Steam: 100%
Temp: 160°F
Heat: Rear
145°F Probe Target

5. Reduce Marinade

Meanwhile, place the reserved marinade in a small saucepan. Set over medium-high heat and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by about half, about 15 minutes. Remove from the heat and stir in the sesame seeds.
Reduce Marinade

6. Adjust Oven for Glazing

Rack
Remove the chicken from the oven before adjusting the settings. I like to transfer the chicken to a clean sheet pan at this point, but it’s not entirely necessary.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear, Top

7. Add Glaze

Brush the reduced marinade mixture over each chicken breast.
Add Glaze

8. Caramelize Glaze

Rack
Return the chicken to the oven and cook until the glaze is caramelized, 5 to 7 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear, Top
00:07 Timer

9. Serve

Slice and serve over white rice, garnished with the scallions.
Serve
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