It was the kind of day makes a mommy want to crawl into the worlds largest martini and google “boarding school.” Is kindergarden too early? Luckily I have a freezer full of the ultimate comfort food. My orange honey ginger chicken sous vide (and a glass of wine) comes to the rescue with its syrupy sweet goodness ready in minutes.
I make these in large batches and freeze them for emergencies and every day meals when there’s no time to cook. It seems fancy so totally appropriate for a dinner party, all kids and adults love it, and it’s ready in about 15 minutes. Ding, ding, winner! Here’s what I do: I spend an hour or less one afternoon preparing all the bags to go into the sous vide, I keep them in the bath overnight (6-8 hours) and in the morning plunge into a ice bath then toss them straight in the freezer. That’s all it takes to have several weeks worth of meals in the bag.
Step One – marinate the meat
Marinate skinless, boneless chicken breasts in enough orange juice to cover. Leave them in the fridge for 30 minutes to 2 hours. I had tangerines and blood oranges so that’s what I used, but I normally use just regular old OJ.
Step Two – prep the water bath
Prep your water bath and set the temp to 145.
I use a food savor but you could also use ziplock bags. If you opt for ziplock, make sure to use freezer bags and the old fashion click type, not the zipper type closure.
Put a few slices of orange, one slice of ginger about an inch long, a tablespoon of honey and one small pad of butter in each bag.
Step Four – bag and seal the meat
Take the chicken out of the marinade, do not rinse, and place one breast (or breast portion if you have portioned your breasts up for smaller serving sizes. I find that each breast is 2 or 3 portions for us, but we don’t eat much meat). Add a sprinkle of salt and pepper to each bag and vacuum seal. If using ziplock bags you will need to submerge the bags in the water bath almost to the top of the bag and carefully seal them as close to,the waterline as possible. The pressure of the water will force out the air.
Step Five – put in water bath for 4-8 hours
Step Six – submerge in ice for 5 – 10 minutes
Step Seven – put in freezer for later use or go directly to step eight
Step Eight – thaw the bag in a bowl of water
Step Nine – make the sauce
In a skillet melt a couple of tablespoons of butter. Add to it a a 1/2 cup of OJ, then pour in a couple of tablespoons of honey and a pinch of salt. Stir continuously over high heat until it starts to bubble up. taste and adjust with extra honey, salt or juice as needed.
Step Ten – add the chicken to heat through
Add a chicken breast (and a couple of peeled tangerine sections if you have them) and cover for a couple of minutes, turn the chicken breast and cover for another couple of minutes. Then take of the lid and if the sauce is too thin just remove the chicken, turn up the flame and let it bubble for a few minutes. The sauce should be thick and syrupy.