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What temp are you sous viding the chicken at? What is your "core" temp?
Why don't you have room in the sous vide water bath to re-heat the chicken?
Why are you pre-cutting the chicken into 1 inch cubes instead of cooking whole and cutting after its cooked?
What is the dish you are making with the chicken?
You probably won't find a bigger advocate for sous vide on this site than myself, but why are you going to sous vide a chicken that you can't then re-heat using the same method? If you are going to use a pan or grill or whatever to reheat the chicken, might just be better off cooking it to order that way. Would help to have more info on your method and recipe. What setup are you using for sous vide?
 
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