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.