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
Scale
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.
