Back to Chicken
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Overview
Cook the chicken in one flat layer, then brush it with a glossy soy, mirin, ginger, and garlic glaze. A brief turn under high heat caramelizes the outside.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Juicy | 145°–150°F | 1 hour 30 minutes–3 hours 30 minutes |
| Tender | 155°–160°F | 1 hour 30 minutes–3 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 145°–150°FJuicy
- Soft, juicy chicken under a glossy teriyaki glaze.
Best for
- Rice bowls served immediately
- Teriyaki plates
- Sandwiches served immediately
Notes
- Keep one whole breast flat in each bag and slice only after cooking.
- Pat the cooked breast dry before the brief finishing step so the glaze adheres.
Tips
- Reserve clean marinade before adding raw chicken; use only the clean portion for glaze.
- Pat the cooked chicken dry so the glaze caramelizes quickly.
- Slice only after the full bath time.
- 155°–160°FTender
- A firmer bite that slices cleanly and stays moist under the glaze.
Best for
- Traditional teriyaki plates
- Soba noodle salads served immediately
- Stir-fries served immediately
Notes
- Keep one whole breast flat in each bag and slice only after cooking.
Tips
- The Tender option is firmer than the Juicy option but remains moist.
- Keep one whole breast flat in each bag and slice only after cooking.
- Use clean reserved marinade for the glaze and discard marinade that touched raw poultry.
Get it ready
- Season the chicken evenly.
- Lay the teriyaki chicken pieces in one layer inside a food-safe bag.
Finish and serve
- Reduce the clean reserved marinade into a glossy glaze.
- Open the bags and move the food to a plate.
- Pat every piece completely dry.
- Brush on the glaze and caramelize it briefly.
- Serve right away.
Useful tips
- Keep one whole breast flat in each bag. Do not fold, roll, stack, or let breasts touch, and slice only after the bath.
- Reserve clean marinade before it touches raw poultry, then reduce that clean portion into the glaze. Discard the used raw-chicken marinade.
- Use clean utensils and plates after opening the bag, keep cooked chicken away from raw-poultry juices and equipment, and serve right away.
Cook safely
Use the bath time for texture, then use a food thermometer before serving. Check the thickest part of every piece of chicken, away from the bone. Every spot should reach 165°F. If any spot is cooler, keep cooking and check it again. Use clean plates and utensils, and keep cooked poultry away from raw juices.