Sous Vide Miso Chicken is basted in a rich, buttery miso glaze and finished with a sprinkling of cashews for a delicious crunch.
The sous vide is my go-to tool for making a perfect filet mignon, ribeye, and pork chops, but my absolute favorite thing to cook sous vide is chicken.
What is Sous Vide?
Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique is amazing because it makes it virtually impossible to overcook your food, and the whole process is basically hands off.
I don’t know about you, but I’m not typically a huge fan of chicken. When I cook it on the stove, or in the oven, it’s always dry and lacking in flavor. But the first time I made sous vide chicken breasts, I was immediately hooked. This is a whole new world of chicken. It’s juicy, tender and so amazingly delicious. What could be even better than that? It’s so easy too!
Since I basically don’t like to cook my chicken any other way than sous vide now, I thought it was time to transform one of my favorite recipes, Miso Chicken, to work with the SV.
It worked beautifully.
That chicken slow cooking with the miso glaze really flavored the meat so well. Then, I reduced the miso marinade into a wonderfully flavorful, thick and delicious glaze.
So obsessed with this dish!
Sous Vide Vacuum Seal Bags & Vacuum Sealing
- After cooking sous vide for a while, I decided it was definitely worth the investment to purchase a FoodSaver® Vacuum Sealer. While you can seal using the water displacement method, I always found that I wasn’t quite able to get all the air out of my bag effectively. With the FoodSaver® Vacuum Sealer Bags the seal is extra tight. I also love that I can use the sealer to seal my veggies right when I purchase them from the store, ensuring that they stay extra fresh.
How to Make It
- Set sous vide to 145-degrees.
- Add all ingredients except butter to a bag and seal.
- Cook for 1 hour, up to four hours.
- Heat butter in a skillet over medium-high heat.
- Reserve the sauce in the bag, and add the chicken breasts to the skillet.
- Sear chicken breasts.
- Pour the sauce into the skillet and cook until slightly thickened.
- Spoon over the chicken breasts and serve.
How Long Does It Take to Sous Vide Chicken Breasts?
- Sous vide chicken for at least 1 hour. Once an hour is up, it will keep in the sous vide bath for up to four hours. After that, it may begin to break down too much and lose its texture.
Cooking Frozen Chicken Breasts Sous Vide
- If you’d like to sous vide frozen chicken breasts, simply add 30 minutes to the cook time. So, sous vide the chicken for at least 1 ½ hours.
What to Serve with It
- Thai Cucumber Salad
- Vietnamese Noodle Salad
- Rice
- Quinoa (in the instant pot)
- Vinegar Slaw
- Roasted Cauliflower Salad
- Blistered Shishitos
- Apple Slaw with Celery Root
- Click here for MORE side dishes to serve with chicken
Wine Pairings
- This dish calls for a white wine that can reflect the buttery miso glaze. Chardonnay makes a perfect match.
- Pinot Noir is another great companion. The wine’s earthiness works well with the umami flavors and its crisp acidity is a perfect match for the sweet, miso glaze.
- MORE —> the 8 BEST Wine Pairings for Chicken.
More Miso Recipes
More Sous Vide Recipes
- Sous Vide Pork Tenderloin
- Sous Vide Homemade Limoncello Recipe
- Sous Vide Filet Mignon
- Sous Vide Asparagus
- Sous Vide Infused Vodka
- Sous Vide Carrot Ginger Soup
- Sous Vide Vanilla Extract
- Sous Vide Chicken Breasts
Did you try this sous vide miso chicken?
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Sous Vide Miso Chicken
Ingredients
- 2 chicken breasts
- 2 Tablespoons white miso
- 2 Tablespoons soy sauce
- 2 Tablespoons mirin
- 1 Tablespoon brown sugar
For finishing:
- 2 Tablespoons butter (divided)
- 1/4 cup chopped cashews (to garnish)
Instructions
- Set the sous vide to 145-degrees.
- Add all ingredients except butter to a bag and seal with a vacuum sealer or using the water displacement method.
- Cook for 1 hour, up to four hours.
- Remove from the water bath.
- Heat 1 Tablespoon butter in a skillet over medium-high heat.
- Reserve the sauce in the bag, and add the chicken breasts to the skillet. Sear chicken breasts 1-minute per side, tilting skillet and spooning butter over them as they cook. Set aside.
- Pour the sauce into the skillet and cook until slightly thickened, 2-3 minutes. Remove from heat and stir in remaining Tablespoon butter.
- Spoon the sauce over the chicken breasts and serve.
Equipment
Nutrition
This sous vide asian chicken post was originally published in 2020. It was updated in 2023 to add new information. The miso chicken recipe remains the same. Enjoy!
145? That’s much too low for chicken. It sounds wonderful but Ima hitting 165.
Here’s what the FDA says: The FDA Food Code recommends cooking chicken to 165°F (74°C). … If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C).
Methinks you don’t understand how sous vide works…
Indeed.
I recommend Jim google for sous vide and douglas baldwyn for an excellent resource on temperatures, time, and how they were derived.
Looks absolutely fascinating and delicious, but we’re sans Sous Vide Machine. Food saver device: Yes. Any workaround suggestions, acknowledging the dish won’t be quite as good?
Hi Chuck – Here’s a recipe for Miso Chicken made in the oven: https://www.platingsandpairings.com/miso-roasted-chicken-3/
I hate to say this…. but I didn’t want to do your fancy thing so I threw it as a marinade onto the chicken and roasted it instead. I screwed up and used 1/4 cup of brown sugar instead of a tablespoon. Somehow it turned into a really good dish. Thank you for the recipe! I had the chicken on a rack at 350 for about half an hour, pulling it out periodically to brush more marinade on it.
Sounds great Victoria! I also have an oven baked miso chicken recipe here.
About how large are your chicken breast, by weight? I have thin chicken breasts that are only like 3-4 ounces, I want to do at least 4 of them, but cannot sure how much of the marinade/sauce they will need.
I love this recipe. The chicken was cooked at 150 degrees as I had a breast and 3 thighs (have a dark meat lover) for 90 minutes and was awesome. Perfectly cooked and taste was excellent. I added a little ginger and garlic but it would have been excellent even without these.
Love the sound of your additions Diane! I’ll definitely need to give that a try!