1-First Step: Prepare the Marinade Start by combining ½ cup chicken stock, 1 teaspoon brown sugar, ½ cup soy sauce, 2 minced garlic cloves, ¼ cup sesame oil, 1 teaspoon grated ginger, and 1 teaspoon onion powder in a bowl. Mix everything well to blend the flavors, which will soak into the chicken overnight. This step infuses the Sous Vide Teriyaki Chicken with deep, savory notes, making it tastier with minimal effort. Once mixed, check out our sous vide basics for tips on getting started.

2-Second Step: Marinate the Chicken Place the 4 boneless skinless chicken thighs in a vacuum seal bag with the marinade you just made. Ensure the marinade coats the chicken evenly and arrange the thighs in a single layer for consistent cooking. Seal the bag and refrigerate it for about 8 hours to let the flavors penetrate the meat. This marinating process is crucial for that authentic Sous Vide Teriyaki Chicken taste, and it’s a great way to prep ahead if you’re a busy professional.

3-Third Step: Set Up and Cook in Sous Vide Heat your sous vide water bath to 155°F, which is the ideal temperature for tender, juicy chicken. Once it’s ready, submerge the sealed bag in the water and cook for 2 hours. Keep the bag submerged by using a weight if needed, as this ensures even heat distribution for perfect Sous Vide Teriyaki Chicken every time. This low-and-slow method locks in moisture and flavors, making it foolproof for home cooks.

4-Fourth Step: Prepare the Sauce After cooking, remove the chicken from the bag and set it aside. Pour the sauce from the bag into a saucepan and bring it to a simmer over medium heat. Slowly whisk in the cornstarch slurry 1 tablespoon cornstarch mixed with 1 tablespoon water to thicken it, and cook for 1-2 minutes until it’s slightly glossy. This step turns the marinade into a delicious sauce that elevates your Sous Vide Teriyaki Chicken, and you can adjust the thickness by simmering longer if needed.

5-Fifth Step: Finish and Serve Once the sauce is ready, drizzle it over the cooked chicken. Serve the Sous Vide Teriyaki Chicken over steamed rice for a complete meal, and garnish with ¼ cup chopped green onions for a fresh touch. The total prep time is about 15 minutes active, plus 8 hours marinating and 2 hours cooking, bringing the whole process to around 10 hours 15 minutes. For variations, explore our easy chicken recipes to mix things up.