At Anova, we understand that people expect quality, yet people also expect quick and easy. This recipe is an incredible go to for a busy week day dinner. You can make the sauce ahead of time, throw chicken and sauce in a bag and prepare the chicken while your rice steams. This quick and easy meal is packed with flavor and is sure to become a new go to for you. Enjoy.
Ingredients:
3-4 chicken breasts
Ginger Soy Sauce:
- 2 tbsp minced ginger
- 1/2 cup minced onion
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 1 tsp celery salt
- 2 tbsp ketchup
- 1 1/2 tbsp soy sauce
- 1/2 tbsp brown sugar
- dash of salt and pepper
Crumb Mixture:
- 1 tbsp vegetable oil
- small drop of sesame oil
- 1/3 cup panko bread crumbs
- 1 tbsp wasabi furikake
Let's start off by setting our Anova to 140 degrees, while the water is heating up we can prepare our sauce. This sauce is as easy as mixing all of the ingredients together in your food processor or blender, pulse a few times until the ingredients are mixed well and reserve. Put your chicken into your vacuum seal bag and place 1/2 cup of your ginger soy sauce into the bag then vacuum seal.
Drop your chicken into the 140 degree water for an hour and a half. While your chicken is cooking, prepare some white rice via stove top or using a rice steamer. Once your chicken has cooked an hour and a half, sear off your chicken in a sauté pan with a touch of oil on high heat until your chicken has a nice golden brown color to it.
Once all of your chicken is seared, add 1 tbsp vegetable oil and a small drop of sesame oil. Once your oil is hot, add your panko bread crumbs and continuously mix or stir to get a nice golden color. Once your bread crumbs get a nice light gold brown, add your wasabi furikake. If you're not familiar with wasabi furikake, it's a delicious Asian condiment that is amazing on pretty much everything. If you've never used it before, this will be a happy find for you. Slice your chicken and plate with your rice. Top the chicken with your bread crumb mixture, garnish with sauce and green onion if you'd like while finishing with a touch of salt.
