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Easy Sous Vide Chicken Breast (Citrus Glazed)

Name: Easy Sous Vide Chicken Breast (Citrus Glazed)
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 3 servings
Ingredients: 1 pound boneless skinless chicken breasts (2-3 pieces); seasonings: salt, black pepper, few springs fresh thyme (or dried); optional garnishes: 1-2 tsp. toasted sesame seeds, 1 sliced green onion.; 1 large orange (1/2 cup juice and 1-2 teaspoons zest) (or 2 medium oranges); 1 lime (the juice); 1/4 lemon (the juice); 1/4 cup maple syrup (honey or brown sugar can be substituted); 2 tablespoon soy sauce (low sodium); 1 1/2 teaspoon minced/grated garlic (or 1/2 tsp garlic powder); 1/4 teaspoon kosher salt; 1/8 teaspoon chili flakes; 1 1/2 teaspoon cornstarch; 2 tablespoon chopped cilantro (optional)

3 servings

servings

5 minutes

active time

1 hour 35 minutes

total time

Start Cooking

Ingredients

1 pound boneless skinless chicken breasts (2-3 pieces)

seasonings: salt, black pepper, few springs fresh thyme (or dried)

optional garnishes: 1-2 tsp. toasted sesame seeds, 1 sliced green onion.

1 large orange (1/2 cup juice and 1-2 teaspoons zest) (or 2 medium oranges)

1 lime (the juice)

1/4 lemon (the juice)

1/4 cup maple syrup (honey or brown sugar can be substituted)

2 tablespoon soy sauce (low sodium)

1 1/2 teaspoon minced/grated garlic (or 1/2 tsp garlic powder)

1/4 teaspoon kosher salt

1/8 teaspoon chili flakes

1 1/2 teaspoon cornstarch

2 tablespoon chopped cilantro (optional)

Directions

PREPARE SOUS VIDE BATH: Fill water in the sous vide container as per manufacturers instructions (not too high). Set the temperature to 144F/62C (for soft, moist breasts) and allow sous vide water bath to heat to that temperature. Note 1 for other temperatures.

PREPARE CHICKEN: Season generously both sides of the chicken with salt and pepper and place a few sprigs of thyme on top (or sprinkle lightly with dried thyme). For vacuum seal method: Fold back top of sous-vide bags about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Insert one or two chicken fillets per bag (I do 2 in one bag) in a single layer, ensuring no overlap. Unfold the flap and vacuum seal the bag using a vacuum sealer. Note 2 for water displacement method.

COOK CHICKEN SOUS VIDE: When temperature of the water bath has reached 144F/62C, submerge the plastic bags with the chicken into the water. Cover and cook for minimum 90 minutes and a maximum of 4 hours.

MAKE GLAZE: While chicken is cooking, whisk together all glaze ingredients in a small saucepan. Stir. Heat to boiling, then reduce heat to medium heat and continue to cook, about 8-10 minutes until sauce is reduced and slightly thickened (it should coat the back of a spoon).

FINISH THE DISH: Remove chicken from bag(s) and pat dry with paper towels. Coat with glaze, reserving 2-3 tablespoons for final drizzle. If you want to brown chicken to enhance presentation, place breasts on a foil-lined pan and broil one side a few inches from top of the oven for about 3 minutes. (Alternatively, do a quick sear in a sauté pan or cast iron pan on one side (without the glaze) with a little oil over medium-high heat for 2 minutes.) Slice on angle if desired on cutting board, transfer to plates, drizzle with remaining glaze, add sesame seeds and green onions if using and serve.

Nutrition

Serving Size

Calories

302 kcal

Total Fat

4 g

Saturated Fat

1 g

Unsaturated Fat

Trans Fat

Cholesterol

97 mg

Sodium

1044 mg

Total Carbohydrate

31 g

Dietary Fiber

2 g

Total Sugars

25 g

Protein

34 g