Super Simple Sous Vide Teriyaki Chicken Bowls

Super Simple Sous Vide Teriyaki Chicken Bowls

Jordan Houston
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Course
Servings 4


  • Medium-Sized Pot
  • Skillet
  • Sous Vide Immersion Circulator
  • Cooking Container


For the pickled veggies

  • 2 carrots finely sliced
  • 2 cucumbers finely sliced
  • 1 red onion finely sliced
  • 1 daikon finely sliced
  • 1 cup water
  • 1 cup vinegar
  • 1 tbsp salt
  • 2 tbsp brown sugar

For the chicken

  • 4 medium-sized chicken thighs
  • 4 tbsp soy sauce
  • 4 tbsp sake
  • 2 tbsp rice wine vinegar
  • 1 tbsp brown sugar
  • black pepper
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • 1/4 tsp chili powder (optional)
  • 4 eggs


For the chicken and eggs

  • Preheat your water bath to 145.4ºF / 63ºC while you prep the marinade in the next step.
  • Preheat your water bath to 145.4ºF / 63ºC while you prep the marinade in the next step.
  • Pour the marinade into a vacuum or zip lock bag with the chicken thighs, then drop the bag into the water bath.
  • Gently place the eggs in the same water bath - no bag is necessary.
  • Let the chicken and eggs cook in the water bath for 50 minutes.

Finishing Steps - Stovetop

  • While the chicken and eggs cook, prepare the white rice and pickled veggies. Place the vegetables and other pickling ingredients in a pot over high heat. Bring to a boil, then move off the heat. Cover and leave to cool while the chicken cooks. (We like to throw some ice in prior to serving so that they're cold next to the hot chicken).
  • Once the chicken and eggs are done, remove from the water bath. Set the eggs aside for now. Remove the chicken from the bag and pour the marinade into a bowl–you'll need to use the marinade for the sauce.
  • Pat the chicken dry with paper towels, season lightly with salt.
  • Mix the cornflour and water to create a cornstarch slurry, then stir it into the marinade until it's formed a thickened sauce.
  • Heat a skillet over medium heat and place the chicken in to fry about 2 minutes per side to color. Add the sauce in the last minute on the second side and toss to coat the chicken.
  • Remove the chicken. Taste sauce for seasoning and sweetness - adding salt or sugar as required. Continue to cook and reduce the sauce for desired consistency and flavor, then remove from heat.
  • Drain pickled veggies.
  • Slice chicken and serve over white rice with sauce spooned over and pickles on the side. Create a well in the rice, and crack the egg straight in. Season with salt and pepper and serve.
Keyword chicken, sous vide, vegetables