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
Scale
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.
