1-Step One: Prepare the Marinade Start by creating the flavorful sauce that will infuse your chicken with classic teriyaki taste. In a medium bowl, whisk together ½ cup chicken stock, ½ cup soy sauce, ¼ cup sesame oil, 2 minced garlic cloves, 1 teaspoon ginger powder, 1 teaspoon onion powder, and 1 teaspoon brown sugar. Mix until the brown sugar dissolves completely. This marinade does double duty, flavoring the chicken during cooking and becoming the glaze you’ll reduce later.

2-Step Two: Marinate the Chicken Place your 4 boneless, skinless chicken thighs in a vacuum seal bag or a high-quality freezer bag. Pour the marinade over the chicken, making sure each piece gets coated. Seal the bag using a vacuum sealer, or if using a freezer bag, use the water displacement method by slowly lowering the sealed bag into water to push out air before sealing completely.

3-Step Three: Set Up Your Sous Vide Fill a large pot or container with water and attach your sous vide precision cooker. Set the temperature to 155°F (68°C) and allow the water bath to reach temperature before adding your chicken. This temperature is ideal for chicken thighs, giving you tender, juicy results that hold together beautifully. For more information about sous vide cooking safety, food scientist Douglas Baldwin offers excellent resources on proper temperatures.

4-Step Four: Cook the Chicken Once your water bath reaches 155°F, submerge the sealed bag containing the chicken and marinade. Make sure the bag stays fully submerged, using a heavy spoon or clip if needed. Cook for 2 hours. The chicken will become incredibly tender as it slowly cooks in the temperature-controlled water.

5-Step Five: Finish the Sauce When the cooking time is complete, remove the bag from the water bath. Take the chicken out and transfer it to a plate. Pour the cooking liquid from the bag into a small saucepan. Bring the liquid to a simmer over medium heat. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry. Whisk this mixture into the simmering sauce and cook for 1-2 minutes until thickened into a glossy glaze.

6-Step Six: Serve Slice the chicken if you prefer, or serve the thighs whole. Arrange over steamed rice, drizzle generously with the thickened teriyaki glaze, and top with ¼ cup chopped green onions. You’ll love how the sauce coats each piece of chicken and creates a beautiful presentation with minimal effort. For a complete meal, try pairing this with one of our favorite desserts like peach cobbler for a satisfying finish.