Sticky Rice Stuffed Chicken Breast Recipe
If you’re craving a dish that feels like a warm hug on a plate, you’ve got to try this Sticky Rice Stuffed Chicken Breast Recipe. It’s a delightful fusion of tender chicken breasts enveloping a savory, aromatic sticky rice filling, packed with umami flavors and a hint of freshness from green onions and garlic. This recipe turns simple ingredients into a comforting main course that’s as impressive as it is satisfying. Perfect for cozy dinners or when you want to impress without fussing over complicated cooking.
Ingredients You’ll Need
These ingredients are straightforward but thoughtfully chosen to create a harmony of flavors and textures. From the sticky rice’s chewiness to the juicy, seasoned chicken, each element plays an essential role.
- 2 large boneless, skinless chicken breasts: The perfect tender canvas to hold all the delicious filling.
- 1 cup sticky rice (glutinous rice), soaked for 4 hours or overnight: Soaking is key to achieving that wonderfully sticky and tender texture.
- 2 tablespoons soy sauce: Adds depth and a salty umami kick that brings the filling together.
- 1 tablespoon oyster sauce: Brings a sweet-savory richness that elevates the stuffing flavor.
- 1 teaspoon sesame oil: Imparts a subtle nutty aroma that makes the dish feel authentically Asian-inspired.
- 2 cloves garlic, minced: Fresh garlic tastes sharp and fragrant after a quick sauté, brightening the filling.
- 2 green onions, chopped: Adds a fresh, mild oniony bite that cuts through the richness.
- ¼ cup diced mushrooms (shiitake or button): Adds earthiness and a meaty texture to the rice filling.
- ¼ cup finely chopped carrots: Provides a sweet crunch and vibrant color contrast.
- Salt and pepper to taste: Essential seasoning to highlight all other flavors.
- Toothpicks or kitchen twine: For securely holding the stuffed chicken breasts together during baking.
How to Make Sticky Rice Stuffed Chicken Breast Recipe
Step 1: Cook the Sticky Rice
Start by steaming the soaked sticky rice until it becomes tender and perfectly sticky, about 20 to 25 minutes. Using a steamer or rice cooker ensures it cooks evenly without turning mushy. This sticky texture is crucial for the filling to hold its shape and contrast beautifully with the juicy chicken.
Step 2: Prepare the Filling
Sauté minced garlic, diced mushrooms, and chopped carrots in a splash of oil over medium heat until they’re soft and aromatic—roughly 3 to 4 minutes. Then, stir in the cooked sticky rice along with soy sauce, oyster sauce, sesame oil, and chopped green onions. Mix everything well and let this flavorful filling cool slightly, so it’s easier to stuff into the chicken breasts without wilting.
Step 3: Prepare and Stuff the Chicken Breasts
Carefully create a pocket inside each chicken breast by slicing through the side without cutting all the way through. This pocket is where the magic happens! Season the chicken with salt and pepper on both sides to enhance its natural flavor. Then stuff each breast generously with your sticky rice mixture. Use toothpicks or kitchen twine to secure the openings so that none of that scrumptious filling escapes during baking.
Step 4: Bake to Perfection
Place the stuffed chicken breasts in a greased baking dish and cover with foil to keep moisture locked in. Bake at 375°F for 25 to 30 minutes, then remove the foil to allow the chicken’s surface to get beautifully golden and slightly crisp, baking for an additional 5 to 10 minutes. Always check that the internal temperature reaches 165°F for safe and juicy chicken. Let the chicken rest for 5 minutes after baking to let the juices settle before slicing into this masterpiece.
How to Serve Sticky Rice Stuffed Chicken Breast Recipe
Garnishes
A sprinkle of freshly chopped green onions or a light drizzle of soy sauce and a few toasted sesame seeds make fantastic garnishes. They add a pop of color and an extra hint of flavor, turning your dish from lovely to stunning.
Side Dishes
Serve alongside steamed or stir-fried vegetables like bok choy, snap peas, or broccoli for a fresh crunch that balances the richness of the stuffed chicken. A simple cucumber salad with a tangy vinaigrette also pairs beautifully, refreshing your palate with every bite.
Creative Ways to Present
For a party or special meal, slice the stuffed chicken breasts into medallions to showcase the beautiful sticky rice filling inside. Arrange these slices on a platter with garnishes and sauces on the side for an inviting, family-style presentation that invites people to dig in.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Sticky Rice Stuffed Chicken Breast Recipe, store them tightly wrapped in an airtight container in the refrigerator. They will stay fresh up to 3 days, making for an easy next-day meal.
Freezing
You can freeze the stuffed chicken breasts before baking. Wrap them individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator and bake as usual.
Reheating
To reheat, warm the stuffed chicken breasts in the oven at 350°F covered with foil to retain moisture. Heat for about 15 to 20 minutes or until warmed through. Avoid microwaving if you want to keep the chicken juicy and the sticky rice texture intact.
FAQs
Can I use regular rice instead of sticky rice?
Regular rice will not have the same chewy, sticky texture that makes this recipe special. Sticky rice is essential to achieve the unique consistency and flavor that pairs perfectly with the chicken.
Is it necessary to soak the sticky rice?
Yes, soaking sticky rice softens the grains, allowing them to steam evenly and become tender without drying out or burning. Ideally, soak for at least 4 hours or overnight for best results.
Can I prepare the filling ahead of time?
Absolutely! You can prepare the sticky rice filling a day in advance and refrigerate it. Just bring it to room temperature before stuffing the chicken breasts so it’s easier to handle.
What can I substitute for oyster sauce if I am allergic?
A good alternative is hoisin sauce or a mix of soy sauce and a small amount of sugar to replicate the sweet-savory balance, although the flavor will be slightly different.
How do I know when the chicken breasts are fully cooked?
The safest way is to use a meat thermometer. The internal temperature should reach 165°F to ensure the chicken is cooked through and safe to eat while remaining juicy.
Final Thoughts
This Sticky Rice Stuffed Chicken Breast Recipe is an absolute keeper—it combines cozy textures and bold flavors that feel like a warm embrace. Whether you’re cooking for yourself, loved ones, or guests, this dish is sure to impress and satisfy every time. Give it a try, and watch how it quickly becomes one of your favorite homemade meals!
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Sticky Rice Stuffed Chicken Breast Recipe
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Sticky Rice Stuffed Chicken Breast is a flavorful Asian-inspired main course where tender chicken breasts are filled with a savory mixture of sticky rice, mushrooms, vegetables, and aromatic seasonings, then baked to golden perfection. This dish combines the comforting texture of glutinous rice with juicy chicken and umami-rich sauces for a unique and satisfying meal.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
Stuffing
- 1 cup sticky rice (glutinous rice), soaked for 4 hours or overnight
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 2 green onions, chopped
- ¼ cup diced mushrooms (shiitake or button)
- ¼ cup finely chopped carrots
- Salt and pepper to taste
- Toothpicks or kitchen twine for securing
- Oil for sautéing
Instructions
- Cook Sticky Rice: Preheat your oven to 375°F. Cook the soaked sticky rice in a steamer or rice cooker until fully tender, which should take about 20 to 25 minutes.
- Prepare Filling: In a pan over medium heat, heat a splash of oil. Sauté the minced garlic, diced mushrooms, and finely chopped carrots until they soften, approximately 3–4 minutes. Stir in the cooked sticky rice along with soy sauce, oyster sauce, sesame oil, and chopped green onions. Mix well until all ingredients are combined and set aside to cool slightly.
- Prepare Chicken: Carefully cut a pocket into the side of each chicken breast, making sure not to slice all the way through. Season both sides of the chicken breasts with salt and pepper.
- Stuff Chicken: Generously fill each chicken breast pocket with the sticky rice mixture prepared earlier. Secure the openings using toothpicks or kitchen twine to keep the filling inside during baking.
- Bake: Place the stuffed chicken breasts in a greased baking dish. Cover the dish with foil and bake in the preheated oven for 25–30 minutes. Then remove the foil and continue baking for an additional 5–10 minutes, until the chicken turns golden brown and reaches an internal temperature of 165°F.
- Rest and Serve: Allow the chicken to rest for 5 minutes after baking before slicing and serving. This helps retain juiciness and flavor.
Notes
- Optional: Brush the chicken breasts with a little soy sauce or hoisin sauce before baking for extra flavor.
- Serve with steamed vegetables or a light salad to complement the dish.
- Ensure to use gluten-free soy sauce and oyster sauce if you need the recipe to be gluten-free.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
