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Sous Vide Chicken and Broccoli
Sous Vide Chicken and Broccoli
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Make perfectly juicy chicken with sous vide method, paired with tender broccoli for convenient meals.
Ingredients:
  • 4 medium chicken breasts (6 to 8 ounces each)
  • 1/4 teaspoon black pepper
  • 1 lemon, sliced thin
  • 1 1/2 pounds broccoli florets
  • 2 teaspoons sesame oil
  • 1/2 teaspoon red pepper flakes
  • Pinch kosher, sea, or table salt
Instructions:
  • Prepare the water: Fill a pot with water and set your immersion circulator to 158°F to bring the water to temperature.
  • Prepare the chicken: Season it with salt and pepper, then place in a gallon-sized zip-top freezer bag with lemon slices on top, ensuring the chicken is in a single layer. If necessary, use two bags to prevent overlapping.
  • Press out air: Use the water-displacement method to lower the bag with the chicken into the water, letting the water pressure push out the air. Once the bag reaches the waterline and is air-free, seal it. Optionally freeze for later use.
  • Coat broccoli florets with red pepper flakes and sesame oil in a gallon-sized zip-top freezer bag. Add a few heavy soup spoons to weigh down the broccoli and seal the bag using the water displacement technique.
  • Cook the broccoli and chicken: Submerge the chicken and broccoli in boiling water and cook for 2 hours. Ensure the bags are fully immersed; use a heavy bowl to weigh them down if needed. Rotate the bags halfway through cooking for even results. Remove from water and turn off heat when done.
  • Serve the chicken and broccoli: Divide into lunch-sized portions or serve for dinner. For sous vide cooking inquiries, feel free to leave a comment!

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