Family-Style Sous Vide Chicken + One-Pot Broccoli & Cauliflower Skillet
Dairy-free • Soy-free • Coconut-free • Nightshade-free • Wheat-free
1) SOUS VIDE CHICKEN (make ahead)
Ingredients
- 3 lbs boneless, skinless chicken thighs
- Salt + pepper
Bag Sauce
- 1 cup water
- 2 tbsp avocado or olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp fish sauce (optional, but best flavor)
- 4–5 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp onion powder
- 3/4 tsp salt
- 1–2 tsp honey or maple syrup (optional)
Instructions
- Add chicken to sous vide bags
- Mix sauce and pour evenly into bags
- Seal bags
- Sous vide at 165°F for 2.5–3 hours
- Remove chicken, chop or shred
- Reserve any bag liquid for extra flavor (optional)
2) CONCENTRATED FINISHING SAUCE
Ingredients
- 1/2 cup water
- 2 tbsp avocado oil
- 2 tbsp apple cider vinegar
- 1–2 tbsp lemon juice
- 1 tbsp fish sauce (optional)
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp onion powder
- 1–2 tsp honey or maple syrup (optional)
- 3/4 tsp salt
Instructions
- Combine all ingredients in saucepan
- Simmer 8–12 minutes until slightly reduced
- Set aside for finishing the meal
3) ONE-POT FAMILY SKILLET
Ingredients
- Frozen cooked chopped chicken (from sous vide)
- 52 oz frozen broccoli
- 48 oz frozen cauliflower rice
- Concentrated sauce
- 2–4 tbsp water
Instructions
1. Broccoli first
- Add broccoli + water to large skillet
- Cover and steam 6–8 min
- Stir once halfway
2. Cauliflower rice
- Add frozen cauliflower rice
- Cook uncovered 8–10 min
- Stir occasionally until moisture cooks off
3. Chicken
- Add cooked chicken
- Stir and heat through 5–7 min
4. Sauce
- Add concentrated sauce
- Toss and cook uncovered 2–3 min
Total active cooking time (day-of): 22–30 minutes
Key success tip
Don’t add sauce early—only at the end—to keep vegetables from getting watery and cauliflower rice from going mushy.
Comments
Post a Comment