# Tender boneless chicken: soy sauce vs

**URL:** <https://community.anovaculinary.com/t/tender-boneless-chicken-soy-sauce-vs/2919>\
**Category:** Anova Precision® Cooker\
**Tags:** chicken\
**Created:** [December 10, 2016, 7:48pm UTC](https://community.anovaculinary.com/t/tender-boneless-chicken-soy-sauce-vs/2919 "2016-12-10T19:48:20Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![rodneydcunningham](https://avatars.discourse-cdn.com/v4/letter/r/d2c977/32.png) [@rodneydcunningham](https://community.anovaculinary.com/u/rodneydcunningham)\
**Post date:** [December 10, 2016, 7:48pm UTC](https://community.anovaculinary.com/t/tender-boneless-chicken-soy-sauce-vs/2919/1 "2016-12-10T19:48:20Z")

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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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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [December 10, 2016, 8:53pm UTC](https://community.anovaculinary.com/t/tender-boneless-chicken-soy-sauce-vs/2919/2 "2016-12-10T20:53:24Z")

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Soy sauce is really pungent, pretty typical.