Sous Vide Chicken Thighs with Sides

Sous Vide Ginger Brown Chicken Thighs with Stir-Fried Broccolini and Edamame Salad

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Step 1

Preheat a sous vide water bath to 165°F (74°C).

Step 2

Season the chicken thighs with salt and pepper and place them in a vacuum-sealed bag.

Step 3

In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and cornstarch until smooth. Pour the mixture over the chicken thighs in the vacuum-sealed bag, seal the bag, and place it in the preheated water bath. Cook for 1 hour.

Step 4

While the chicken is cooking, prepare the stir-fried broccolini. In a large skillet or wok, heat the olive oil over high heat. Add the broccolini and stir-fry for 2-3 minutes, or until tender and slightly charred. Add the ginger and garlic and stir-fry for another 1-2 minutes. Add the soy sauce, rice vinegar, salt, and pepper, and stir-fry for another minute.

Step 5

For the edamame salad, cook the shelled edamame in boiling water for 2-3 minutes, or until tender. Drain and rinse with cold water. In a large bowl, combine the cooked edamame, diced red bell pepper, chopped scallions, and chopped cilantro. In a small bowl, whisk together the sesame oil, rice vinegar, salt, and pepper. Pour the dressing over the edamame salad and toss to combine.

Step 6

When the chicken is done, remove it from the water bath and carefully remove it from the vacuum-sealed bag. Discard any excess liquid.

Step 7

Heat a large skillet over medium-high heat. Add the chicken thighs and cook for 2-3 minutes on each side, or until golden brown and crispy.

Step 8

Serve the chicken thighs with the stir-fried broccolini and edamame salad on the side.