If you have been searching for a dish that brings together the comforting chew of tender chicken and the delightful texture of sticky rice, your quest is over. This Sticky Rice Stuffed Chicken Breast Recipe is an irresistible combination of juicy, flavorful chicken pockets bursting with a savory sticky rice filling that is both aromatic and satisfying. It masterfully blends Asian-inspired ingredients like shiitake mushrooms, scallions, and savory sauces to create a meal that feels special yet is surprisingly easy to prepare. Whether for a weeknight dinner or a small gathering, this dish promises to impress with every bite.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, contributing layers of flavor, appealing textures, and beautiful color to the finished dish. From the earthy shiitake mushrooms to the delicate sesame oil, each component is simple but essential.
- 4 boneless, skinless chicken breasts: The perfect tender canvas to hold the flavorful sticky rice stuffing.
- 1 cup glutinous (sticky) rice, soaked and drained: Provides that chewy, satisfying base of the stuffing.
- ½ cup finely diced shiitake mushrooms: Adds a meaty, umami punch that elevates the filling.
- ¼ cup finely chopped scallions: Brings freshness and a subtle oniony brightness.
- 1 tablespoon soy sauce: Offers a savory depth and saltiness that ties everything together.
- 1 tablespoon oyster sauce: Adds richness and a hint of sweetness to the rice mixture.
- 1 teaspoon sesame oil: Imparts a delicate nutty aroma.
- ½ teaspoon sugar: Balances the savory sauces with a touch of sweetness.
- ¼ teaspoon white pepper: Gives a mild heat and aromatic spice.
- 1 tablespoon vegetable oil: Essential for sautéing and achieving that perfect golden sear.
- Salt and pepper to taste: To season the chicken and enhance overall flavor.
- Kitchen twine or toothpicks: For sealing those gorgeous chicken pockets and keeping the stuffing inside.
How to Make Sticky Rice Stuffed Chicken Breast Recipe
Step 1: Prepare the Sticky Rice Filling
Start by heating vegetable oil in a saucepan over medium heat and sautéing the diced shiitake mushrooms just until they release their savory aroma and soften slightly. Add the soaked sticky rice along with soy sauce, oyster sauce, sesame oil, sugar, white pepper, and chopped scallions. Stir this mixture for a few minutes to marry all the flavors, then add a bit of water, cover the pan, and let the rice cook gently until it’s partially tender and has absorbed the liquids. This process gives the rice the perfect texture to stuff inside the chicken without becoming mushy.
Step 2: Create Chicken Pockets
While the rice filling cools, take each chicken breast and carefully slice horizontally to form a pocket without cutting all the way through. Season both sides liberally with salt and pepper, preparing them to be the star vessels for your sticky rice mixture.
Step 3: Stuff and Secure
Gently spoon the cooled sticky rice filling into each chicken breast pocket, ensuring a generous and even distribution. Close the openings and secure them tightly with kitchen twine or toothpicks. This step is crucial to keep the flavorful stuffing safely nestled as the chicken cooks.
Step 4: Sear the Chicken
Heat a large oven-safe skillet over medium-high heat and sear the stuffed chicken breasts for a couple of minutes on each side until they develop a beautiful golden-brown crust. This adds wonderful texture and locks in the juices for the juiciest results.
Step 5: Bake Until Perfect
Transfer the skillet directly to your preheated oven and bake the chicken for 20 to 25 minutes or until the internal temperature reaches 165°F (74°C). This ensures the chicken is cooked through while keeping the sticky rice stuffing moist and flavorful.
Step 6: Rest and Serve
Allow the chicken breasts to rest for about 5 minutes after baking; this makes slicing easier and locks in all those delicious juices. Now, your Sticky Rice Stuffed Chicken Breast Recipe is ready to wow everyone at your table!
How to Serve Sticky Rice Stuffed Chicken Breast Recipe
Garnishes
Sprinkle freshly chopped scallions or a few toasted sesame seeds on top for a burst of freshness and crunch. A drizzle of light soy dipping sauce or a splash of chili oil can also add a flavorful kick for those who love an extra layer of seasoning.
Side Dishes
This dish pairs wonderfully with steamed or sautéed green vegetables like bok choy or snap peas, which provide a crisp contrast to the tender chicken and sticky rice. A simple cucumber salad with a light vinaigrette can also refresh the palate and make the meal feel balanced.
Creative Ways to Present
For a more elegant presentation, slice the stuffed chicken breast into medallions and arrange them fanned out on a plate to show off the delicious rice filling inside. Adding a swirl of sauce such as hoisin or a soy-ginger glaze around the plate introduces color and sophistication that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Refrigerate leftover stuffed chicken breasts in an airtight container for up to three days. This recipe tastes just as good reheated, making it a great option for next-day lunches or quick dinners.
Freezing
You can freeze the cooked stuffed chicken breasts wrapped tightly in plastic wrap and placed in a freezer-safe bag. For best quality, consume within two months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm leftovers gently in the oven at 325°F (160°C) for about 15 minutes, or microwave on medium power to retain moisture and avoid drying out the chicken. A splash of water or broth added to the dish before reheating helps maintain tenderness.
FAQs
Can I use regular rice instead of glutinous sticky rice?
While regular rice can be used, it won’t have the same chewy texture that is signature to the sticky rice in this recipe. Glutinous rice is essential for that authentic sticky and tender bite you’re aiming for.
Is it possible to make this recipe gluten-free?
Absolutely! Simply swap the soy sauce for tamari or any gluten-free soy sauce alternative, and double-check that your oyster sauce is gluten-free to keep this recipe safe for gluten-sensitive individuals.
Can I prepare the sticky rice filling ahead of time?
Yes, the sticky rice mixture can be made a day in advance and refrigerated. This makes the assembly process on cooking day much faster and helps deepen the flavors as the ingredients meld together.
What other fillings can I add to the sticky rice?
Feel free to get creative! Additions like chopped Chinese sausage, water chestnuts, or even minced garlic can add wonderful texture and flavor complexity to the filling.
How do I ensure the chicken cooks evenly without drying out?
Securing the stuffing well and searing the chicken before baking locks in juices, while resting the cooked chicken allows the fibers to reabsorb moisture, keeping it juicy and tender.
Final Thoughts
This Sticky Rice Stuffed Chicken Breast Recipe is more than just a meal; it’s a celebration of flavors and textures that will quickly become a favorite in your repertoire. The marriage of tender chicken and savory sticky rice is comforting yet exciting, perfect for impressing family and friends. Don’t hesitate to try this recipe – it’s a delicious adventure you and your loved ones will savor again and again.
Print
Sticky Rice Stuffed Chicken Breast Recipe
- Prep Time: 20 minutes (plus 2 hours soaking time for rice)
- Cook Time: 35 minutes
- Total Time: 55 minutes (plus rice soaking time)
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
This Sticky Rice Stuffed Chicken Breast recipe combines tender chicken breasts with a savory filling of glutinous rice, shiitake mushrooms, and aromatic scallions, infused with classic Asian flavors like soy, oyster sauce, and sesame oil. The chicken is first seared to golden perfection on the stovetop and then baked in the oven to ensure juicy, flavorful results. Perfect as a satisfying main course, this dish offers a unique twist on stuffed chicken with satisfying textures and rich umami notes.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- Kitchen twine or toothpicks for sealing
Sticky Rice Filling
- 1 cup glutinous (sticky) rice, soaked in water for at least 2 hours and drained
- ½ cup finely diced shiitake mushrooms (fresh or rehydrated dried)
- ¼ cup finely chopped scallions
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- 1 tablespoon vegetable oil
- ¼ cup water
Instructions
- Prepare the sticky rice mixture: In a small saucepan, heat the vegetable oil over medium heat. Add the diced shiitake mushrooms and sauté for 2 minutes until aromatic. Stir in the soaked sticky rice, soy sauce, oyster sauce, sesame oil, sugar, white pepper, and scallions. Continue cooking for 2 to 3 minutes while stirring constantly to combine flavors.
- Cook the rice filling: Add ¼ cup of water to the saucepan, cover, and reduce the heat to low. Let it cook gently for about 10 minutes until the rice is partially cooked and the liquid is absorbed. Remove the pan from heat and allow the mixture to cool slightly.
- Prepare the chicken breasts: Slice each chicken breast horizontally to form a pocket, being careful not to slice all the way through. Season both sides with salt and pepper to taste.
- Stuff the chicken: Spoon a generous amount of the sticky rice filling into each chicken pocket. Secure the openings with toothpicks or tie tightly with kitchen twine to keep the filling inside during cooking.
- Sear the stuffed chicken: Heat an oven-safe skillet over medium-high heat. Carefully add the stuffed chicken breasts and sear each side for 2 to 3 minutes until golden brown, which locks in the juices and enhances flavor.
- Bake the chicken: Transfer the skillet with the seared chicken breasts to a preheated oven at 375°F (190°C). Bake for 20 to 25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest and serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Remove toothpicks or twine before slicing. Serve the stuffed chicken breasts hot, ideally with steamed vegetables or a light soy dipping sauce.
Notes
- You can prepare the sticky rice mixture a day ahead and refrigerate it for convenience.
- For extra texture and flavor, add chopped Chinese sausage or water chestnuts to the rice filling.
- This dish pairs wonderfully with steamed vegetables or a light soy-based dipping sauce to complement the savory flavors.
