Chicken Satay Bowls

Season 1 lb chicken thighs with salt and pepper, and then vacuum seal with 1 tbsp sesame oil. Place chicken in a Suvie pan, cover with water, and insert into the bottom zone of your Suvie. Set to Sous Vide at 175°F for 1 hour.

Place jasmine rice in a Suvie rice pot and insert into your Suvie Starch Cooker. Set to Rice, Long Grain, 1 Cup setting.

While the chicken cooks, cut the cucumber into 1-inch pieces. Set aside in the fridge until ready to plate.

Whisk 1/2 cup peanut butter, 3 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp sriracha, 3 tbsp lime juice, and 2 tbsp warm water together in a medium bowl. Season peanut sauce with salt and pepper to taste; set aside.

After the chicken has finished cooking, remove from bags, pat dry, and cut into 1-inch pieces. Remove rice from Suvie Starch Cooker and fluff with a fork. Place chicken in a clean, dry Suvie pan and drizzle with ¼ cup of peanut sauce.

Insert pan into top of Suvie and broil for 15 minutes, stirring halfway through until fragrant.

Drizzle remaining 1 tsp sesame oil over the peeled cucumbers and season to taste with salt and pepper. Divide rice between shallow bowls, top with chicken and cucumber salad. Drizzle peanut sauce over each serving and garnish with sesame seeds, if using.