Sous Vide Chicken Breast at Low Temp: Incredibly Juicy & Tender!
We're diving into the world of Sous Vide cooking with a mouth-watering recipe for Chicken Breast that’s unbelievably juicy and tender. We’re cooking the chicken at a low temperature of 62°C for 1.5 hours to ensure both food safety and incredible texture.
Ingredients
- 4 chicken breasts or 2 double breasts
- 250 ml freshly squeezed orange juice into a bowl
- 3 tbsp low sodium soy sauce
- 2 tbsp roasted sesame oil
- 2 tsp salt
- freshly cracked black pepper
- 2 tbsp granulated garlic or garlic powder
- 2 tbsp oregano
- 2 tbsp sage
- 1½ tsp tarragon
- dried cilantro
- 2 tbsp buckthorn sauce
Instructions
- in a bowl add the orange juice
- add the low sodium soy sauce
- add the roasted sesame oil
- add salt & freshly black pepper
- add the granulated garlic or garlic powder
- add the oregano
- add the sage
- add the tarragon
- add the dried cilantro
- add the buckthorn sauce
- place it in the sous vide for three hours or when the chicken breast core temperature reaches 62℃ it will take about 28 minutes more
- place the chicken breast into a Ziploc bag and add the marinade
- once ready preserve the liquid because that's your sauce on your dish
- ready to serve