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
Scale
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
