Asian Marinade Chicken Sous Vide

Chicken breast is one of the simplest and healthiest things you can cook but often it comes out dry. The sous vide method really keeps the meat tender without adding a any fat.

The following is approximate since I really did it by feel and taste.



  • 2 teaspoins black bean paste
  • ½ teaspoon soy sauce
  • 1 teaspoon sriracha
  • ½ teaspoon hoisin
  • ½ teaspoon sweet chili sauce
  • 1 teaspoon garlic
  • 2 teaspoon lime juice
  • 1 chicken skinless boneless breast


  1. Combine all the marinate ingredients in a small bowl and taste to see if you want it spicier or saltier.
  2. Place the marinate and chicken in a bag and vacuum seal.
  3. Sous vide the chicken at 137F for at least 2 hours and up to 8 hours
  4. After removing the chicken from the pouch sear in a hot pan for about 1 min each side.

The chicken is super moist and you don’t even need a knife to cut through it. I served it with a side salad.