Sous Vide Chicken and Sauteed Vegetables Recipe
Sous vide chicken breast is always flavorful and moist, but you don't always just want to eat it by itself. This recipe combines it with a simple vegetable stir fry that bulks it out and bumps the flavor, all the while still being super simple to put together. It's a great go-to weeknight meal when you want something easy to make that is still tasty.
You can use any mix of vegetables you want, I added a few of my favorites I think go well together, but I also enjoy broccoli, summer squash, and snow peas.
I prefer my chicken cooked at 141°F (60.6°C) for long enough to pasteurize it. It usually takes 2 to 4 hours, but you can get a specific time from my Sous Vide Timing Ruler. You can bump the temperature up to 145°F (62.8°C) or 150°F (65.6°C) if you prefer it more well done, or drop it down to 135°F (57.2°C) for moister chicken.
When I want to try some more flavorful chicken, I often turn to Crowd Cow.
Note: You can learn more about chicken from my How to sous vide chicken breasts or view all my sous vide chicken articles.
Ingredients for Sous Vide Chicken and Sauteed Vegetables
- 2 chicken breasts (I personally love Crowd Cow)
- 4 slices of lemon
- 1/2 pound green beans, cleaned (225g)
- 1/4 pound shitake mushrooms, cut into strips (113g)
- 1 red bell pepper, cut into strips
- 3 carrots, peeled and diced
- Fresh basil leaves, chopped
- 1 lemon
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Cooking Instructions for Sous Vide Chicken and Sauteed Vegetables
Preheat the water bath to 141°F (60.6°C).
Salt and pepper the chicken and place in the sous vide bag. Position 2 slices of lemon on each breast then seal the bag. Place the bag in the water bath and cook the chicken for 2 to 4 hours, until pasteurized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Working on each vegetable individually, heat some oil in a pan over medium heat, add the vegetable and cook until tender, stirring occasionally, then remove from the heat.
Once the vegetables are all tender, combine them in a bowl and season with salt and pepper.
Take the sous vide bag out of the water and remove the cooked chicken from the bag. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the chicken then quickly sear it until it starts to brown. Remove from the heat and cut the chicken into slices.
Place the sauteed vegetables in a bowl and top with slices of the chicken. Add some basil leaves and squeeze some lemon juice over the chicken. Drizzle with olive oil, sprinkle with some salt, then serve.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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