Chicken with Broccoli and Rice

Chicken:

• •2 chicken breasts, sliced into strips
• •3 garlic cloves, minced
• •1 tbsp honey (for the marinade)
• •2 tbsp soy sauce
• •1 tbsp vegetable oil (for searing after sous vide)
• •Salt and pepper to taste
• •1 tbsp white sesame seeds — sprinkle on cooked chicken only (not in the marinade)

Broccoli:

• •1 head of broccoli, cut into florets

Rice:

• •1 cup rice

Chicken:

1. Marinade: mix honey, soy sauce, and garlic. Season the chicken with salt and pepper, coat with the marinade, and seal in a vacuum bag (or a sturdy zip bag using the water-displacement method).

2. Set your sous vide circulator to about 63°C (or 65°C per your device guide). Submerge the bag and cook 45 to 60 minutes until the breasts are tender; adjust time for thickness.

3. Remove the chicken from the bag and pat dry — honey will caramelise quickly. Heat the oil in a pan and sear briefly on both sides until golden (about 1 to 2 minutes per side) without burning.

Broccoli:

1. Steam the broccoli, or blanch or stir-fry briefly until tender-crisp.

Rice:

1. Cook the rice in a pot or rice cooker according to package instructions and keep warm.

2. Plate portions of rice, broccoli, and chicken. Sprinkle sesame seeds on the chicken only at the end (do not add them to the marinade).

Photos from the process.