What goes in the bag
Two chicken breasts coated with a thick miso, honey, oil, orange-zest, and orange-juice marinade for sous vide cooking.
Prepare & package
Mix the miso, honey, oil, orange zest, and orange juice into a thick spreadable paste, using a teaspoon of water only if needed. Coat two breasts, arrange them flat, vacuum-seal, and freeze.
Store & thaw
Keep vacuum-sealed and frozen. Thaw in the refrigerator or cook from frozen with additional time.
Cook or reheat
Sous vide at 145–150°F for about 2 hours from thawed. Allow approximately 3½ hours from frozen.
Finish & serve
Remove from the bag, wipe away excess sugary marinade, pat very dry, and sear hard and briefly to caramelize without burning.