Sous Vide Thai Chicken

Quick Note: You can get a range of different results depending on what temperature you choose to cook your chicken. To understand how the chicken will have a different texture at different temperatures, and to see how to cook sous vide if you don’t have a vac machine then view our how-to guide.

In a bowl, add all the marinade ingredients and stir to combine. Toss the chicken in the bowl and leave to marinade for ~30 minutes, or overnight for the best flavour.

Put the chicken in a sous vide bag, then vac seal the bag and set to one side. If you don’t have a vac sealer then visit the Drew & Cole website for an alternative method.

Place the sous vide bag into the inner pot and fill to the PC MAX 2/3 line, making sure the bag is fully submerged, using a small weight if necessary. Close the lid as this will help maintain an even temperature but note that this is not a pressure cook function, so leave the pressure valve open.

Select the SOUS VIDE function then scroll down and select the CHICKEN BREAST function and press START. If you have a particularly large piece of chicken then adjust the cooking time up to 3 hours.

While the chicken is cooking, combine all the dressing ingredients in a bowl and leave in the fridge for later.

When the program has finished, carefully remove the bags and cut them open to remove the chicken breasts.

If you want a brown finished to your chicken, then empty and dry the inner pot. Select the SAUTE function, select the CHICKEN BREAST program and press START. Add the oil and allow to heat.

Add the chicken and cook for 1-2 mins before flipping to sear the other side for a further 1 minute.

Serve and enjoy.