Description
This Sticky Rice Stuffed Chicken Breast recipe combines tender chicken breasts with a flavorful Asian-inspired sticky rice filling packed with shiitake mushrooms, green onions, and fresh cilantro. The chicken is seared to golden perfection before baking, resulting in a moist and savory main dish perfect for weeknight dinners or special occasions. Gluten-free when using gluten-free soy and oyster sauces, this dish offers a delicious fusion of textures and tastes.
Ingredients
Scale
Chicken and Rice
- 4 boneless, skinless chicken breasts
- 1 cup glutinous (sticky) rice, soaked for at least 4 hours or overnight
Rice Filling
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons hoisin sauce
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground white pepper
- 1/2 cup finely diced shiitake mushrooms
- 1/4 cup finely chopped green onions
- 2 tablespoons chopped fresh cilantro
Cooking
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- Toothpicks or kitchen twine for securing chicken
Instructions
- Prepare the sticky rice: Drain the soaked sticky rice and steam it in a bamboo or metal steamer for 25–30 minutes until tender and cooked through, then set aside.
- Cook the filling: Heat vegetable oil in a skillet over medium heat. Sauté the diced shiitake mushrooms for 3–4 minutes until softened. Add chopped green onions and steamed sticky rice into the skillet. Stir in sesame oil, soy sauce, oyster sauce, hoisin sauce, sugar, garlic powder, and white pepper. Cook the mixture for 2–3 minutes while stirring to combine flavors. Remove from heat and fold in fresh cilantro. Allow the mixture to cool slightly.
- Preheat the oven: Set your oven to 375°F (190°C) to preheat while preparing the chicken.
- Stuff the chicken breasts: Using a sharp knife, carefully cut a deep pocket into each chicken breast without cutting all the way through. Stuff each pocket with approximately 1/4 cup of the sticky rice mixture. Secure the opening with toothpicks or kitchen twine to keep the filling inside during cooking.
- Season and sear: Season the outside of the stuffed chicken breasts with salt and pepper. Heat a bit of vegetable oil in an oven-safe skillet over medium heat. Sear the chicken breasts for 2–3 minutes on each side until they develop a golden-brown crust.
- Bake: Transfer the skillet with the seared chicken breasts into the preheated oven. Bake for 20–25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
- Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Remove toothpicks or twine before slicing and serving.
Notes
- For extra flavor, marinate the chicken breasts in soy sauce and garlic for 30 minutes prior to stuffing.
- Serve with a drizzle of soy glaze or alongside steamed bok choy for a complete meal.
- Leftover stuffed chicken breasts can be refrigerated and reheat well for meal prep.
- Ensure to use gluten-free soy and oyster sauces if you need the recipe to be gluten-free.
- Prep Time: 25 minutes (plus at least 4 hours soaking time for sticky rice)
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
