There is something truly magical about this Sticky Rice Stuffed Chicken Breast Recipe that combines tender chicken with a comforting, flavorful filling of glutinous rice and savory Asian-inspired ingredients. This dish is a vibrant celebration of textures and tastes, where the sticky rice—steamed to perfection—and the juicy chicken breast come together in a harmony that bursts with each bite. It’s not just a meal; it’s an experience you’ll want to share with family and friends time and again.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component plays a crucial role in creating the multi-layered flavor and satisfying texture of this dish. From the heartiness of the sticky rice to the punch of soy and oyster sauce, everything is simple yet essential.
- 4 boneless, skinless chicken breasts: Choose plump and even pieces for easy stuffing and uniform cooking.
- 1 cup glutinous (sticky) rice: The star of the recipe, soaked and steamed for that perfect sticky texture.
- 1/4 cup finely chopped mushrooms: Adds earthiness and umami depth to the filling.
- 1/4 cup finely chopped water chestnuts: For a delightful crunch that contrasts with the softness of rice.
- 2 tablespoons soy sauce: Brings salty savoriness that ties the filling together.
- 1 tablespoon oyster sauce: Provides a rich, slightly sweet complexity.
- 1 teaspoon sesame oil: A fragrant finish that lifts the flavor with its nutty aroma.
- 2 green onions (chopped): Freshness and slight sharpness brighten every bite.
- 1 clove garlic (minced): Essential aromatic that enhances all other flavors.
- 1/2 teaspoon grated ginger: Adds a warm, zesty kick.
- 1/4 teaspoon white pepper: Mild heat to gently elevate the stuffing.
- 1 tablespoon vegetable oil: For sautéing ingredients just right.
- Salt and pepper to taste: The finishing touch to balance flavors.
- Toothpicks or kitchen twine: Needed to secure the stuffed chicken for cooking.
How to Make Sticky Rice Stuffed Chicken Breast Recipe
Step 1: Prepare and Cook the Sticky Rice
Start off by rinsing the glutinous rice until the water runs clear to remove any excess starch. Soak the rice in water for at least 3 hours—or overnight if you have time—to ensure perfect steam-cooking results. Drain the rice and steam it for about 25 to 30 minutes; when done, it should be tender, sticky, and ready to absorb the full burst of flavors from the fillings.
Step 2: Make the Flavorful Filling
In a skillet, gently heat vegetable oil over medium heat, then sauté the minced garlic, grated ginger, finely chopped mushrooms, and water chestnuts for 2 to 3 minutes until softened and aromatic. Once the veggies have released their flavor, stir in the cooked sticky rice, soy sauce, oyster sauce, sesame oil, green onions, and white pepper. Mix everything until the rice is evenly coated and the flavors meld beautifully. Let this mixture cool slightly so it’s easier to stuff.
Step 3: Stuff the Chicken Breasts
With a sharp knife, cut a deep pocket into the thickest part of each chicken breast—but be careful not to slice all the way through. Season the breasts with a light sprinkle of salt and freshly ground pepper. Now, gently spoon roughly 1/4 cup of the sticky rice filling into each pocket. To keep that delicious treasure safely inside during cooking, secure the openings with toothpicks or kitchen twine. This step is key to ensuring the filling stays put and the chicken cooks evenly.
Step 4: Cook the Stuffed Chicken
Heat an oven-safe skillet over medium heat and sear the stuffed breasts for 2 to 3 minutes on each side, aiming for a beautiful golden brown crust. This caramelization adds a lovely texture and intensifies the flavor. Next, transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20 to 25 minutes, or until the internal temperature hits 165°F. Rest the chicken for 5 minutes before serving; this step helps keep the juices locked in, making each bite moist and satisfying.
How to Serve Sticky Rice Stuffed Chicken Breast Recipe
Garnishes
Fresh garnishes can elevate your presentation and flavor. Consider sprinkling finely chopped green onions or fresh cilantro over the plate. A light drizzle of toasted sesame oil or a scatter of toasted sesame seeds adds aroma and crunch. If you want a little brightness, a squeeze of fresh lime juice can brighten the dish beautifully.
Side Dishes
This dish pairs wonderfully with simple steamed vegetables like broccoli or bok choy to complement the richness of the chicken. Alternatively, serve it alongside a crisp Asian cucumber salad or fragrant jasmine rice for a fuller meal experience. The sides should feel fresh and light, balancing the comforting stickiness within the chicken breasts.
Creative Ways to Present
For a dinner party or special occasion, slice the stuffed chicken breasts diagonally to reveal the inviting rice stuffing inside. Arrange on a platter with colorful vegetable ribbons or a drizzle of hoisin or soy dipping sauce. Wrapping each breast in a banana leaf before baking is a fun twist, infusing subtle tropical notes and making the presentation even more stunning and memorable.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, wrap any leftover sticky rice stuffed chicken breasts tightly in aluminum foil or store them in an airtight container in the refrigerator. Properly stored, leftovers can last up to 3 days without losing too much flavor or moisture.
Freezing
If you want to save time for a future meal, the stuffed chicken breasts freeze well. Wrap each breast individually in plastic wrap and then place them in a freezer-safe container or bag to prevent freezer burn. They stay good for up to 2 months. When ready to use, thaw overnight in the refrigerator for best results.
Reheating
Gently reheat leftovers in a 350°F oven for about 15 minutes, uncovered, to warm through without drying the chicken. Alternatively, microwave on medium power in short bursts, covering loosely, but keep in mind this might slightly alter the texture of the sticky rice. Reheating with a splash of water or broth can help keep the filling moist.
FAQs
Can I use regular rice instead of sticky rice?
Sticky rice is key to this dish’s unique texture and flavor. Regular rice won’t provide the same chewy, cohesive filling, so it’s best to stick with glutinous rice for an authentic result.
Is it possible to stuff the chicken breasts ahead of time?
Yes! You can prepare and stuff the chicken breasts in advance, then refrigerate them for up to 24 hours before cooking. This makes meal prep easier and allows the flavors to meld nicely.
What can I substitute if I don’t have oyster sauce?
A mix of soy sauce and a touch of hoisin sauce can mimic oyster sauce’s sweet and savory balance. You could also try mushroom sauce for a vegetarian-friendly alternative.
Can I add other fillings to the sticky rice mixture?
Absolutely! Diced Chinese sausage, cooked shrimp, or even finely chopped roasted nuts can add exciting flavor variations and textures to the filling. Just make sure to cook any raw additions thoroughly before mixing.
Why is it important to rest the chicken after baking?
Resting allows the juices to redistribute throughout the chicken breast, keeping it moist and tender. Cutting into it too soon can cause those precious juices to run out, resulting in a drier bite.
Final Thoughts
If you’re looking to impress with a dish that feels both comforting and a little adventurous, this Sticky Rice Stuffed Chicken Breast Recipe is your new go-to. The warming blend of savory sticky rice and juicy chicken wrapped into one delightful bite is something everyone can enjoy. I can’t wait for you to try it, and trust me—once you do, it’ll become a beloved favorite in your recipe collection.
Print
Sticky Rice Stuffed Chicken Breast Recipe
- Prep Time: 20 minutes (plus 3 hours or overnight soaking time)
- Cook Time: 35 minutes
- Total Time: 55 minutes (plus soaking time)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Sticky Rice Stuffed Chicken Breast recipe combines tender boneless, skinless chicken breasts with a flavorful Asian-inspired sticky rice filling. The rice is steamed to perfection and mixed with sautéed mushrooms, water chestnuts, and a savory blend of soy sauce, oyster sauce, sesame oil, and aromatics. The chicken is then stuffed, seared on the stovetop, and baked until juicy and golden. This dish offers a delicious fusion of textures and flavors perfect for a wholesome main course.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- Toothpicks or kitchen twine
- 1 tablespoon vegetable oil
Sticky Rice Filling
- 1 cup glutinous (sticky) rice
- 1/4 cup finely chopped mushrooms
- 1/4 cup finely chopped water chestnuts
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1/4 teaspoon white pepper
Instructions
- Prepare and Cook Sticky Rice: Rinse the sticky rice thoroughly and soak it in water for at least 3 hours or overnight to ensure softness. Drain the rice and steam it for 25 to 30 minutes until fully cooked and tender.
- Sauté Aromatics and Mix Filling: Heat vegetable oil in a skillet over medium heat. Add the minced garlic, grated ginger, chopped mushrooms, and water chestnuts, sautéing for 2 to 3 minutes until softened and fragrant. Stir in the cooked sticky rice along with soy sauce, oyster sauce, sesame oil, chopped green onions, and white pepper. Mix thoroughly and allow the mixture to cool slightly.
- Prepare Chicken Breasts: Using a sharp knife, carefully slice a pocket into the thickest part of each chicken breast without cutting completely through. Lightly season the chicken breasts with salt and pepper.
- Stuff Chicken Breasts: Fill each chicken breast pocket with approximately 1/4 cup of the sticky rice mixture. Secure the opening with toothpicks or kitchen twine to prevent the filling from spilling out during cooking.
- Sear Chicken: Preheat your oven to 375°F (190°C). Heat an oven-safe skillet over medium heat and add a small amount of oil if necessary. Sear each stuffed chicken breast for 2 to 3 minutes on each side until they develop a golden-brown crust.
- Bake Chicken: Transfer the skillet with the seared chicken breasts to the preheated oven. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute and ensures a moist, tender bite.
Notes
- For a more traditional Asian preparation, steam the chicken breasts instead of baking them.
- Enhance the filling by adding Chinese sausage or diced shrimp for extra flavor and texture.
- Serve the stuffed chicken breasts with soy dipping sauce or a drizzle of hoisin sauce for added savory taste.
