Sous Vide Miso Chicken is basted in a rich, buttery miso glaze and finished with a sprinkling of cashews for a delicious crunch.
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 Sous Vide Miso Chicken:
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.
If you loved this Sous Vide Miso Chicken recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Wine Pairings for Sous Vide Miso Chicken:
- 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.
What to Serve with Sous Vide Miso Chicken
- Thai Cucumber Salad
- Vietnamese Noodle Salad
- Vinegar Coleslaw
- Cauliflower Salad with Roasted Chickpeas & Quinoa
- Blistered Shishito Peppers Recipe // Quick & Easy
- Apple Slaw with Celery Root
- Sauteed Shiitake Mushrooms with Watercress & Snap Peas
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
Sous Vide Miso Chicken
- 2 chicken breasts
- 2 Tablespoons white miso
- 2 Tablespoons soy sauce
- 2 Tablespoons mirin
- 1 Tablespoon brown sugar
- 2 Tablespoons butter (divided)
- 1/4 cup chopped cashews (to garnish)
- 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.