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This recipe and video covers a
type of cooking known as Sous
Vide. It's French and means
cooking under vacuum in a Water
bath. This technique has become
a common use in many high end
restaurants. The benefits to
using this technique are
consistency, flavor, tenderness
without over cooking.
So lets get to cooking!
Start by pre heating your Sous
Vide water bath to 146 Degrees
F. If you don't have a Sous Vide
cooker then use your smoker,
grill or oven to cook the
chicken breasts to 165-168 F.
Trim 4 boneless,
skinless chicken breasts.
Fired up your cold smoker. I'm
using the the
Amaze-N-Tube-Smoker filled half
way up with Bear Mountain
Cascade Alder pellets. Once my
cold smoke is rolling place
the chicken in chamber (no
heat) just cold smoke. Allow
the meat to bask in the Alder
smoke for 1.5 hours. During this
cook the outside ambient
temperature was 43
degrees F. Keep in
mind if you do this in hotter
temperatures you may want to
reduce the smoke time to avoid
food safety issues.
Once the Chicken is cold smoked
for the 1.5 hours, season the
chicken
on both sides
with onion powder, garlic
powder, coarse ground black
pepper, sea salt
and then placed them into vacuum
sealer bags. To each bag I added
two sprigs of rosemary on top
each breast. Next apply vacuum removing all air
and then sealed the bags.
In this case I used the
Vacmaster Pro305 which is an
excellent commercial grade
vacuum Sealer. Once sealed,
place the bags into the 146
degree F water bath to cook for
3 hours.
While the chicken is cooking
make the Thai Peanut Sauce.
In a medium bowl thoroughly mix
the following.
1 Cup Peanut Butter (Jiff
Natural with Honey)
1/2
Cup Soy Sauce
1/2 Cup Rice
Vinegar
1/2 Cup Water
2
Tbsp. Sesame oil
1 1/2 Tbsp.
Ginger (Minced)
4 Cloves
Garlic (Minced)
4 Tbsp.
Siracha
4 Tbsp. Brown Sugar
Chop 1/2 cup of parsley and
finely chop 1/2 cup of peanuts.
Set these aside as they will be
used in the very end. Now start
the noodles. Bring 4 to5 quarts
of water to a boil. Add 1 tbsp.
Olive Oil and a pinch of salt.
Add one box of Linguini noodles.
Boil for 10 minutes and then
drain. Rinse with cold water to
cool down the noodles. I like to
serve room temperature noodles
with hot chicken on top.
Once the noodles have cooled,
dump them into a large mixing
bowl. Add the following.
1/2 Cup Shredded Carrots
1/2
Cup Shredded Cucumber
1/2 Cup
Sliced Red Bell Pepper
1/2
Cup Sliced Yellow Bell Pepper
Dump in about 2/3 of the peanut
sauce. If you like less, then
dump in the amount you prefer.
Mix thoroughly, cover and place
in the refrigerator. Cover the
remainder of peanut sauce and
set it aside. You can take the
noodles back out when the
chicken is 30 minutes from being
done.
Once the chicken has cooked for
the 3 hours, removed them
from the water bath and placed
on paper towels and Pat dry with a paper towels.
Next heat a skillet on high
until the skillet starts to
smoke. Pour in a couple Tbsp. of
extra virgin olive and add the
chicken to the skillet. Sear 1
minutes per top and bottom. Once the
chicken breasts are seared, its
time to slice the chicken. Slice
across the breast into 1/4"
slices. Place your desired
amount of noodles onto a plate.
Sprinkle on some of the chopped
peanuts. Place the sliced
chicken on top. Drizzle on a
liberal amount of the Thai
Peanut Sauce. Sprinkle on some
more chopped peanuts and then
garnish with parsley.
That's it! Enjoy this gourmet
dish.
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