Asian Inspired Chicken Breasts

Print Friendly, PDF & Email

Courtesy of TopChef Master Chef Richard Blais
Serves 4


  • 4 chicken breasts, skinless and trimmed
  • 2 quarts (1.8 liters) water
  • 4 teaspoons (20 ml) salt
  • 2 teaspoons (10 ml) sugar
  • 1 tablespoon (30 ml) poultry seasoning
  • 3 tablespoons (45 ml) butter
  • 1 teaspoon (5 ml) lemon zest
  • 1 teaspoon (5 ml) sliced red Thai chili
  • 1 teaspoon (5 ml) garlic powder
  • white pepper to taste
  • 1 tablespoon high-smoke point vegetable oil (for searing)


  1. 1. Preheat SousVide Supreme to 143F/62C
  2. In a large zip closure bag or bowl, combine the water, salt, sugar, and poultry seasoning.
  3. Add chicken breasts to the brine, zip closed or cover, and refrigerate for 1-2 hours
  4. Remove, rinse under cool water, pat dry, and let air dry for 20-30 minutes.
  5. Sprinkle the breasts with white pepper.
  6. Put 2 breasts into a small (quart/liter) cooking pouch, along with 1-1/2 tablespoons of butter, 1/2 teaspoon lemon zest, 1/2 teaspoon sliced red Thai chili, 1/2 teaspoon garlic powder.
  7. Submerge in the water oven and cook for at least1 hour, up to 3 hours.
  8. Remove from cooking pouch and pat dry.
  9. Heat oil in a heavy skillet over medium high heat until just at the smoking point.
  10. Sear the breasts for color before serving.
Like this? Why not share it:Share on Facebook
Tweet about this on Twitter
Share on Tumblr
Share on Reddit
Pin on Pinterest

This recipe is perfect for the SousVide Supreme!

Would you like to try cooking this recipe? Learn more about our water ovens by visiting our site. The world’s first water oven designed specifically to bring the gourmet sous vide cooking method into home and small restaurant kitchens.

Comments are closed.