If you are craving a dish that perfectly balances comforting textures with rich, savory flavors, you’re going to fall in love with this Sticky Rice Stuffed Chicken Breast Recipe. Imagine tender chicken breasts filled with a luscious mixture of sticky glutinous rice, fragrant Chinese sausage, and just the right blend of seasonings that create a harmony of taste and mouthfeel. It’s an Asian-inspired delight that brings something truly special to your dinner table — easy enough for a weeknight but impressive enough for guests.
Ingredients You’ll Need
All the ingredients in this recipe are wonderfully simple yet essential in turning ordinary chicken breasts into a memorable meal. Each component enhances the dish’s flavor, texture, and color, working together to create that irresistible sticky rice stuffing inside juicy chicken.
- 4 boneless, skinless chicken breasts: These form the perfect vessel for the savory sticky rice filling.
- 1 tablespoon soy sauce: Adds depth and umami to both the rice and the chicken marinade.
- 1 tablespoon oyster sauce: Brings a subtle sweetness and richness that elevates every bite.
- 1 tablespoon sesame oil: Infuses a toasty, nutty aroma essential for authentic flavor.
- 1/2 teaspoon garlic powder: Provides gentle seasoning without overpowering the main ingredients.
- 1/2 teaspoon salt: Highlights the natural flavors of the dish.
- 1/4 teaspoon black pepper: Adds a mild kick to balance the savory notes.
- 1 cup glutinous (sticky) rice: Soaked for 4 hours and drained, this is the heart of the stuffing with its distinctive chewy texture.
- 1/2 cup water: Necessary for cooking the sticky rice just right.
- 1/4 cup diced Chinese sausage or cooked bacon: Brings smoky, savory bursts throughout the filling.
- 2 tablespoons finely chopped onion: Adds subtle sweetness and helps build complex flavor.
- 1/4 teaspoon white pepper: Offers a delicate spice distinct from black pepper.
- Toothpicks or kitchen twine: Essential for sealing the chicken breasts so none of that delicious rice stuffing escapes.
How to Make Sticky Rice Stuffed Chicken Breast Recipe
Step 1: Prepare the Sticky Rice Stuffing
Start by combining the soaked sticky rice with water, diced Chinese sausage or bacon, chopped onions, soy sauce, oyster sauce, sesame oil, and white pepper. Cook this mixture in a rice cooker or steam it for about 20 to 25 minutes until the rice is tender and sticky. Let it cool slightly for easier handling later. This step builds your flavorful filling and sets the foundation for the whole dish.
Step 2: Prep and Season Your Chicken
Preheat your oven to 375°F. Using a sharp knife, carefully slice a pocket into the thickest part of each chicken breast, making sure not to cut through completely. Then, whisk together soy sauce, oyster sauce, sesame oil, garlic powder, salt, and black pepper. Rub this marinade all over the chicken breasts, both inside the pockets and on the exterior. This ensures every bite is flavorful and juicy.
Step 3: Stuff and Seal
Take 2 to 3 tablespoons of your sticky rice filling and gently stuff it into each chicken breast pocket. Use toothpicks or kitchen twine to seal the openings securely. This step is key to keeping the sticky rice nestled inside the tender chicken while it bakes.
Step 4: Bake Until Golden and Juicy
Place the stuffed chicken breasts in a greased baking dish, then bake for 25 to 30 minutes. You’re aiming for the internal temperature to hit 165°F and for the chicken to develop a beautiful golden-brown color. After baking, let the chicken rest for 5 minutes to allow the juices to redistribute, ensuring every slice stays moist and delicious.
How to Serve Sticky Rice Stuffed Chicken Breast Recipe
Garnishes
Fresh garnishes like chopped green onions or toasted sesame seeds bring an added pop of color and texture. A light drizzle of soy sauce or a splash of chili oil can also heighten the flavor and add a bit of flair to each plate.
Side Dishes
Complement your stuffed chicken with crisp steamed greens such as bok choy or broccolini. A refreshing cucumber salad or simple pickled vegetables make perfect accompanies to balance the richness of the chicken and sticky rice.
Creative Ways to Present
Try slicing the stuffed chicken breasts into medallions and arranging them artistically over a bed of sautéed spinach or drizzled with a hoisin-soy glaze. Serving these alongside fragrant jasmine rice or a light sesame noodle salad can turn your meal into a stunning celebration of flavors and textures.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover stuffed chicken breasts in an airtight container for up to 3 days. This dish keeps well and the flavors develop even further after resting overnight.
Freezing
You can freeze the cooked, stuffed chicken breasts by wrapping them tightly in foil or plastic wrap, then placing them in a freezer-safe bag. They will keep well for up to 2 months, handy for quick and delicious meals later on.
Reheating
Reheat leftovers gently in the oven at 325°F until warmed through, about 15 to 20 minutes, to retain moisture and avoid drying out the chicken. Alternatively, warming in a covered skillet over low heat with a splash of water works well to keep the sticky rice tender.
FAQs
Can I use regular rice instead of glutinous rice in the Sticky Rice Stuffed Chicken Breast Recipe?
Regular rice won’t give you the same sticky, chewy texture that glutinous rice provides, which is key to this recipe’s appeal. For best results, stick with glutinous rice to get that characteristic sticky rice stuffing.
Is Chinese sausage necessary or can I substitute something else?
Chinese sausage offers a unique sweet-savory flavor and a bit of fat that enriches the stuffing, but cooked bacon is a perfect substitute if you prefer or if you can’t find Chinese sausage.
How do I know when the chicken breasts are fully cooked?
The safest way is to check that the internal temperature reaches 165°F with a meat thermometer. The chicken should also be golden brown and juices run clear when pierced.
Can I prepare the sticky rice stuffing in advance?
Absolutely! Preparing the sticky rice stuffing a day ahead saves time on cooking day and actually helps the flavors meld even more.
What if I don’t have kitchen twine to seal the chicken?
Toothpicks work perfectly for sealing the pockets of the chicken breast. Just remember to remove them before serving.
Final Thoughts
This Sticky Rice Stuffed Chicken Breast Recipe has quickly become one of my go-to dishes whenever I want to impress without unnecessary fuss. The combination of tender chicken and flavorful sticky rice filling never disappoints, delivering warmth and comfort in every bite. I’m confident you’ll enjoy making and sharing this dish as much as I do, so give it a try and watch it become a cherished favorite at your table.
Print
Sticky Rice Stuffed Chicken Breast Recipe
- Prep Time: 30 minutes (plus 4 hours soaking time for the rice)
- Cook Time: 30 minutes
- Total Time: 1 hour (plus 4 hours soaking time)
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
A delicious Asian-inspired main course featuring juicy boneless chicken breasts stuffed with savory sticky glutinous rice mixed with Chinese sausage, flavored with soy and oyster sauces, then baked to golden perfection. This recipe combines the tender texture of chicken with the sweet and salty aroma of seasoned sticky rice for a unique and satisfying meal.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sticky Rice Stuffing:
- 1 cup glutinous (sticky) rice, soaked for 4 hours and drained
- 1/2 cup water
- 1/4 cup diced Chinese sausage or cooked bacon
- 2 tablespoons finely chopped onion
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
Other:
- Toothpicks or kitchen twine for sealing
Instructions
- Prepare the Sticky Rice: In a rice cooker or steamer, combine the soaked sticky rice with 1/2 cup water, Chinese sausage or bacon, finely chopped onion, soy sauce, oyster sauce, sesame oil, and white pepper. Cook according to your rice cooker’s instructions or steam for about 20–25 minutes until the rice is tender and sticky. Once cooked, let the rice mixture cool slightly to make stuffing easier.
- Preheat the Oven and Prepare Chicken: Preheat your oven to 375°F (190°C). Using a sharp knife, carefully slice a pocket into the thickest part of each chicken breast without cutting all the way through, creating space for the stuffing.
- Season the Chicken: In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, garlic powder, salt, and black pepper. Rub this mixture all over the chicken breasts, both inside the pockets and on the outside, ensuring even seasoning.
- Stuff the Chicken: Fill each chicken breast pocket with 2 to 3 tablespoons of the sticky rice mixture. Seal the openings with toothpicks or tie securely with kitchen twine to keep the stuffing inside during cooking.
- Bake the Chicken: Grease a baking dish and place the stuffed chicken breasts inside. Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the outside is golden brown.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before slicing. This allows juices to redistribute, ensuring a moist and flavorful result.
Notes
- You can prepare the sticky rice stuffing a day in advance and refrigerate it until ready to use, which saves time on cooking day.
- Serve the stuffed chicken breasts with steamed greens or a light soy-based dipping sauce to complement the rich flavors.
- For extra flavor, brush the chicken with a mixture of hoisin sauce and soy sauce during the last 5 minutes of baking to create a shiny, savory glaze.
