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
Scale
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.
