If you’re craving something truly delicious and comforting with a unique twist, this Sticky Rice Stuffed Chicken Breast Recipe is the answer. Juicy chicken breasts packed with savory sticky rice, shiitake mushrooms, and flavorful Chinese sausage make every bite an irresistible harmony of textures and tastes. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this dish showcases a beautiful Asian-inspired fusion that’s both satisfying and elegantly simple to prepare.
Ingredients You’ll Need
These ingredients are straightforward but wonderfully essential for nailing this dish. Each component plays a vital role in building layers of flavor, from the tender sticky rice to the fragrant aromatics that make the chicken shine.
- Glutinous (sticky) rice, 1 cup: This is the star of the stuffing, giving that signature chewy and sticky texture that contrasts perfectly with the chicken.
- Shiitake mushrooms, ½ cup (soaked, drained, and chopped): Adds an earthy depth and umami punch to the rice filling.
- Cooked Chinese sausage or bacon, ¼ cup (chopped): Brings a smoky, salty richness making each bite irresistible.
- Green onions, 2 (sliced): Brightens the stuffing with fresh, mild oniony flavor.
- Soy sauce, 2 tablespoons: Combines salty, savory notes both in the stuffing and marinade.
- Oyster sauce, 2 tablespoons: Infuses a luscious, slightly sweet depth enhancing the overall taste.
- Sesame oil, 2 teaspoons: Delivers a toasty aroma that ties all the flavors together beautifully.
- Sugar, ½ teaspoon: Balances salty and savory with a subtle hint of sweetness.
- White pepper, ¼ teaspoon: Adds gentle heat and complexity to the stuffing.
- Boneless, skinless chicken breasts, 4: The perfect vessel to hold all that delicious sticky rice goodness.
- Honey, 1 tablespoon: In the marinade, lends a touch of natural sweetness that caramelizes lightly when seared.
- Garlic, 1 clove (minced): Provides savory punch and aroma in the chicken marinade.
- Salt and black pepper: Essential for seasoning chicken to perfection.
- Toothpicks or kitchen twine: To secure the stuffed chicken and keep the filling intact while cooking.
How to Make Sticky Rice Stuffed Chicken Breast Recipe
Step 1: Prepare the Sticky Rice Stuffing
Start by draining your pre-soaked sticky rice and steaming it gently for 20 to 25 minutes until tender and perfectly sticky. While still warm, toss it with chopped shiitake mushrooms, savory Chinese sausage, crisp green onions, soy sauce, oyster sauce, sesame oil, sugar, and white pepper. This mixture combines tender grains with bold flavors and textures that will make the stuffing truly irresistible.
Step 2: Prepare the Chicken Breasts
Carefully slice a pocket into the side of each chicken breast using a sharp knife — take your time here to avoid cutting through completely. Lightly season each breast with salt and black pepper to enhance its natural flavor. Next, whisk together soy sauce, oyster sauce, honey, sesame oil, and minced garlic to create a flavorful marinade. Brush this over the chicken, letting it soak up all those savory, sweet notes.
Step 3: Stuff and Cook
Spoon a generous amount of the sticky rice stuffing into each chicken pocket, pressing gently to fill but avoiding overstuffing. Use toothpicks or kitchen twine to secure the edges tightly, so the filling doesn’t escape during cooking. Heat a skillet over medium-high heat with a bit of oil and sear the stuffed breasts for 2 to 3 minutes per side until they turn a beautiful golden brown. Transfer them to a baking dish, pop into a 375°F oven, and bake for 20 to 25 minutes until the chicken is fully cooked and juicy inside.
How to Serve Sticky Rice Stuffed Chicken Breast Recipe
Garnishes
To really bring this dish to life when plating, consider sprinkling chopped fresh green onions or toasted sesame seeds on top. A drizzle of the pan juices or a splash of extra soy sauce adds a little glossy finish and extra umami punch that makes each bite so satisfying.
Side Dishes
The sticky rice stuffed chicken pairs beautifully with vibrant steamed or stir-fried greens like bok choy, spinach, or Chinese broccoli. A crisp cucumber salad with a light tangy dressing will also provide a refreshing contrast that balances the richness.
Creative Ways to Present
For a more elegant presentation, slice the chicken breasts crosswise to reveal the colorful stuffing and fan the pieces artfully on the plate. Serve with small bowls of dipping sauces such as chili soy or garlic vinegar for extra layers of flavor. This recipe is equally great for family dinners or impressing guests at a casual gathering.
Make Ahead and Storage
Storing Leftovers
Any leftover sticky rice stuffed chicken breast can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to remove toothpicks or twine before storing to keep things safe and simple.
Freezing
You can freeze the cooked stuffed chicken breasts for up to 2 months. Wrap each piece tightly in plastic wrap or foil, then place in a freezer-safe bag. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently in a covered skillet over low heat or in the oven at 325°F until warmed through. Avoid microwaving to keep the chicken juicy and the sticky rice texture intact.
FAQs
Can I use regular rice instead of sticky rice?
Sticky rice is key to this dish because of its unique chewy texture that holds the stuffing together well. Regular rice won’t have the same binding effect or texture and is not recommended.
Is this recipe gluten-free?
Yes, with a small tweak: use gluten-free tamari instead of soy sauce and a gluten-free oyster sauce, and the dish will be safe for gluten-sensitive diets.
Can I make the sticky rice stuffing without Chinese sausage?
Absolutely! You can substitute cooked bacon or even diced ham for a similar smoky, savory flavor that complements the mushrooms and seasonings.
What’s the best way to soak sticky rice?
Rinsing the glutinous rice thoroughly and soaking it for at least 4 hours or overnight in plenty of water ensures it cooks evenly and achieves that perfect sticky texture when steamed.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer — the internal temperature should reach 165°F (74°C). The juices should run clear, and the chicken should feel firm but juicy.
Final Thoughts
This Sticky Rice Stuffed Chicken Breast Recipe is an absolute treasure to have in your cooking repertoire. It blends exciting flavors and textures into one satisfying dish that feels special yet is surprisingly straightforward to make. Give it a try, and you’ll discover a new favorite that brings comfort and delight to your dining table every time.
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Sticky Rice Stuffed Chicken Breast Recipe
- Prep Time: 30 minutes (plus 4 hours to overnight rice soaking)
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
This Sticky Rice Stuffed Chicken Breast recipe combines tender boneless chicken breasts with a savory sticky rice filling infused with shiitake mushrooms, Chinese sausage, and aromatic seasonings. The chicken is seared to a golden brown and then baked to perfection, making a delicious Asian-inspired main course that’s both flavorful and satisfying.
Ingredients
Sticky Rice Stuffing
- 1 cup glutinous (sticky) rice, soaked for 4 hours or overnight
- ½ cup shiitake mushrooms, soaked, drained, and chopped
- ¼ cup cooked Chinese sausage or bacon, chopped
- 2 green onions, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ¼ teaspoon white pepper
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- Salt and black pepper to taste
- Toothpicks or kitchen twine for securing
Instructions
- Prepare the sticky rice stuffing: Drain the soaked rice and steam it for 20–25 minutes until tender. Let it cool slightly, then transfer to a bowl and mix in the chopped mushrooms, sausage, green onions, soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Stir until fully combined and set aside.
- Prepare the chicken: Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to slice all the way through. Season lightly with salt and pepper. In a small bowl, mix soy sauce, oyster sauce, honey, sesame oil, and minced garlic together. Brush this sauce evenly over each chicken breast.
- Stuff and cook: Spoon the sticky rice mixture into each chicken pocket, then secure the edges with toothpicks or kitchen twine to keep the filling inside. Preheat the oven to 375°F (190°C). Heat a skillet over medium-high heat with a little oil and sear the stuffed chicken breasts for 2–3 minutes on each side until golden brown. Transfer the seared chicken breasts to a baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes before slicing. Serve topped with pan juices or additional soy sauce if desired.
Notes
- Sticky rice can be prepared a day ahead to save time during cooking.
- For a gluten-free version, substitute tamari for soy sauce and use gluten-free oyster sauce.
- This dish pairs well with stir-fried greens or a light cucumber salad.
