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Tender Teriyaki-Style Chicken Breasts

Name: Tender Teriyaki-Style Chicken Breasts
Prep time: 70 min
Cook time: 50 min
Total time: 120 min
Ingredients: 0.75 cup of ponzu; 0.25 cup of honey; 2 Tbsp of sesame oil; 1 Tbsp of grated fresh ginger (from a 1-inch piece); 1 Tbsp of minced garlic (about 4 cloves); 4 of boneless, skinless chicken breasts; 1 tsp of toasted sesame seeds; 0 of Sliced scallions, for garnish

Emily Farris

September 19, 2023

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

Prep Time

01:10

Cook Time

00:50

4.5 (2)

2256

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)

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.

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.

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).

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.

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.

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.