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sous-vide-chicken

Sous Vide Szechuan Chicken

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Recipe courtesy of Chicken Farmers of Saskatchewan

Skip the takeout and learn how to prepare this Sous Vide Szechuan Chicken at home with Chef Anthony McCarthy from Stoked Kitchen & Bar.

What is Sous Vide?

Sous vide is a method of cooking in which food is placed in a plastic pouch, vacuum-sealed and cooked in a regulated low-temperature water bath for a longer time. Allowing the food to cook slowly and more evenly than conventional cooking. Creating tender, juicy meat that can be quickly browned by searing or grilling for extra flavour.

sous-vide-chicken

Sous Vide Szechuan Chicken

Skip the takeout and make this Sous Vide Szechuan Chicken at home!
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Course: Main Course
Preparation: Sous Vide
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8
Author: Chef Anthony McCarthy

Ingredients

Spice Blend:
  • 1/3 cup chili powder
  • 1 tsp ground coriander
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ginger powder
  • 1 Tbsp garlic powder
  • 1 Tbsp ground Szechuan peppercorns
Marinade:
  • 6 Tbsp + 2 tsp (10 mL) Tamari Soy Sauce
  • 1/4 cup orange juice
  • 1/4 cup vegetable stock
  • Juice of 1 lime
  • 2 Tbsp sesame oil
  • 1 Tbsp spice blend
  • 2 lbs chicken breast
Imperial – Metric

Instructions

  • To prepare spice blend: In a bowl, combine chili powder, coriander, ginger powder, garlic, and peppercorns; set aside.
  • To prepare the chicken: Turn on immersion circulator and set to 165°F (74°C).
  • In a bowl, combine soy sauce, orange juice, vegetable stock, lime juice, sesame oil, and spice blend.
  • Place the chicken breasts in a sealable bag and pour in marinade. Seal bag with as much air removed as possible. Place into the pre-heated immersion circulator, at this point the temperature will drop a few degrees. Allow to come back up to 165°F (74°C) and then cook for one hour.
  • At this point, they are ready to serve or can be put on a hot grill for some extra flavour.
  • To ensure chicken is fully cooked use a meat thermometer to confirm the meat has reached 165°F (74°C).
  • Alternatively, chicken can be chilled in sealable bag and refrigerated until ready to consume. This is a great make ahead meal.

Video

Notes

Chef Note:
Store remaining spice blend in an airtight container. Label & date.
Nutrition Facts
Sous Vide Szechuan Chicken
Serving Size
 
1
Amount per Serving
Calories
219
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
3
g
Cholesterol
 
73
mg
24
%
Sodium
 
1100
mg
48
%
Potassium
 
737
mg
21
%
Carbohydrates
 
11
g
4
%
Fiber
 
6
g
25
%
Sugar
 
2
g
2
%
Protein
 
28
g
56
%
Vitamin A
 
3197
IU
64
%
Vitamin C
 
6
mg
7
%
Calcium
 
93
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

w

anthony-mccarthy

Chef Anthony McCarthy

Chef Anthony McCarthy received his culinary training in Banbury, England.

Past experiences included The Toronto Club, and Private Chef for NASCAR Champion Jeff Gordon aboard his private luxury yacht, 24 Karat. For 14 years, McCarthy was Executive Chef of the Saskatoon Club, bringing about many changes to elevate the quality and standard of the dining experience.

He now works as Executive Chef at Stoked Kitchen & Bar, a brand-new dining concept which is part of Wilson’s Lifestyle Centre. Instrumental in bringing the Wilsons vision to life through kitchen and menu design, McCarthy continues to strive for excellence in his culinary field.

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