Name: Sous Vide Szechuan Chicken
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 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; 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

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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 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

Cook Time: 1

Total Time: 1 5

Servings:

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

Amount per Serving

Calories

219

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.01

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

1100

Potassium

737

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

3197

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.