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
Scale
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.
