Tender boneless chicken: soy sauce vs

I’ve noticed that boneless chicken breasts that I cook in soy sauce and olive oil for 2 hours at 151 degrees F come out amazingly tender. Further, the flavor permeates the chicken, in a good way. (I have a chamber vacuum sealer, btw.) When I use other sauces, the results aren’t nearly as good. Does anyone have the same experience?

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Soy sauce is really pungent, pretty typical.