Step 1

Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 149°F (65°C). If you’d like to try other temperatures, follow the guide in the post.

Step 2

In a small bowl, whisk together soy sauce, sugar, rice vinegar, minced garlic and oil.

Step 3

Place the chicken breasts to a zip-top bag and add in the sauce.

Step 4

Arrange the breasts in one single layer and then seal the bag using the “water displacement” technique: seal all but one corner of the bag, and slowly place it in cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.

Step 5

Place the bath in the sous vide water bath and cook for 1 hour. (Make sure the meat is fully submerged while the seams of the bag are above water.)

Step 6

When the timer goes off, remove the chicken from the bag. Don’t throw away the juices.

Step 7

Pat dry the chicken with paper towels and then cut them into bite-sized pieces.

Step 8

Heat a skillet over medium-high heat and pour in the juices from the bag.

Step 9

In a small bowl, mix together cornstarch and water. Then pour the mixture into the skillet.

Step 10

Stir constantly for a few minutes until the sauce is thickened.

Step 11

Remove from the heat and add in chicken pieces. Toss evenly to coat the chicken. Serve warm with your favorite sides.