Chicken strips so moist and tender, bursting with Asian flavours, make a fantastic dinner served with egg noodles, and a green bean and broccoli salad with toasted sesame seeds. All moisture of the chicken is retained, setting this juicy tender chicken apart from the otherwise easily dried out strips.
Chicken strips are perfect for stir-fries, and this sauce adds delicious sweetness so that you could even serve it as a toothpick party snack. Toasting the sesame seeds brings out more flavour so is recommended, and toast some extra for garnish and for the side salad whilst you’re at it.
- 900 g Free-range Chicken Breasts (cut into roughly 2cm strips)
- 3cm Knob Fresh Ginger (chopped)
- 2 Cloves Garlic (smashed)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Rice Vinegar
- ¼ C Soy Sauce
- ¼ C Rice Vinegar
- 1/3 C Honey
- 1 Tbsp Sesame Seeds (toasted)
- 2 Tsp Sesame Oil
- 1 Tbsp Maizena
- 1/3 C Cooking liquid (from the bag after sous vide cooking)
- Egg noodles
- Green Bean & Broccoli Salad with toasted sesame seeds
- Prepare your sous vide water bath
Fill a container with water and place the sous vide immersion circulator in the bath. Set temperature at 62C degrees.
- Get the chicken ready
Add the chicken and marinade ingredients to a vacuum bag and rub the ingredients evenly over all chicken strips by massaging the bag. Lay the bag on a surface and carefully press down, creating a single layer of meat with the marinade.
- Prepare the bag
Either vacuum seal, or use the immersion technique and seal. When vacuum sealing, be careful that the liquid isn’t sucked out of the bag. Cancel the vacuuming process before the liquid is sucked out, or simply use the immersion technique and seal.
- Cook the meat
Drop the bag in the sous vide bath, and cook for 2 hours. After cooking time, remove the bag from the bath.
- Cook the sauce
Cut a tip off the bag, and pour the liquid into a container (keep the meat in the bag) and discard the garlic and ginger. Add all sauce ingredients, except for the maizena, to a skillet and bring to a simmer. Reduce the sauce by simmering for 5-10 minutes, until it’s thick and sticky. Only add as much maizena as required to make it thicker. Add the chicken strips, give it a good stir and serve.
These chicken strips make great finger food for parties too, served with a sprinkle of toasted sesame seeds.