
These sticky rice stuffed chicken breasts combine savory bacon, earthy mushrooms, and fragrant seasoned glutinous rice in one satisfying main dish. A quick sear and short oven finish keep the chicken juicy while giving the filling plenty of flavor.
Heat a wok or large skillet over high heat. Add the chopped bacon and cook until crisp and the fat has rendered, about 4 to 5 minutes. Stir in the mushrooms and saute until browned and lightly caramelized.
Add the scallions and cook for 30 seconds. Transfer the bacon mixture to a bowl with the cooked sticky rice, then mix in the light soy sauce, dark soy sauce, sesame oil, and five-spice powder until evenly combined.
Preheat the oven to 350 F. Season the butterflied chicken breasts on both sides with salt and pepper. If using, sprinkle the sand ginger powder over the chicken for extra aroma.
Divide the sticky rice filling among the chicken breasts. Fold each breast over the filling to enclose it, then secure with 1 to 2 toothpicks so the stuffing stays in place while cooking.
Heat the vegetable oil in a cast-iron skillet over medium-high heat. Sear the stuffed chicken breasts for about 2 minutes per side until lightly golden. Add 2 tablespoons hot water to deglaze the pan, then transfer the skillet to the oven and roast for 15 minutes, or until the chicken is cooked through and reaches 165 F. Let rest for 5 minutes before serving.
If you cannot find sand ginger powder, leave it out or use a light pinch of ground ginger. Shiitake mushrooms give a deeper flavor, while cremini mushrooms are a good everyday substitute. Be careful not to overfill the chicken breasts, and remember to remove the toothpicks before serving. Leftovers keep well in the refrigerator for up to 3 days.