Sticky Rice Stuffed Chicken Breasts

Name: Sticky Rice Stuffed Chicken Breasts
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4
Ingredients: 4 boneless skinless chicken breasts; 8 oz cremini or shiitake mushrooms; 3 scallions; 4 slice bacon; 2 cup cooked sticky rice; 2 tbsp vegetable oil; 2 tsp light soy sauce; 1 1/2 tsp dark soy sauce; 1/2 tsp sesame oil; 1/8 tsp five-spice powder; 2 tsp sand ginger powder; salt and pepper

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.

Servings4 Portions

Prep Time35 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken breasts
4
cremini or shiitake mushrooms
8 oz
scallions
3
bacon
4 slice
cooked sticky rice
2 cup
vegetable oil
2 tbsp
light soy sauce
2 tsp
dark soy sauce
0.5 tsp
sesame oil
0.5 tsp
five-spice powder
0.1 tsp
sand ginger powder
2 tsp
salt and pepper

Step-by-Step Instructions

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.