Sous Vide Szechuan Chicken
Skip the takeout and make this Sous Vide Szechuan Chicken at home!
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Servings: 8
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
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.