If you’re on the hunt for a show-stopping dinner that’s as comforting as it is impressive, look no further than Sticky Rice Stuffed Chicken Breast. This dish brings together juicy, golden-seared chicken filled with sticky rice that’s fragrant, savory, and full of sweet little surprises from mushrooms and water chestnuts. The combination of glutinous rice and tender chicken is a match that feels both indulgent and utterly soothing—the kind of meal you whip up when you want to truly wow friends or simply treat yourself to something special.
Ingredients You’ll Need
Sticky Rice Stuffed Chicken Breast shines with simple, carefully chosen ingredients, each bringing their own dimension to the feast. From the essential glutinous rice to the umami punch of sauces, every element earns its spot for flavor, color, or satisfying texture.
- Chicken Breasts: Go for boneless, skinless to make stuffing and browning a breeze.
- Glutinous (Sticky) Rice: Soaked and steamed, this transforms into the irresistible, chewy core of the dish.
- Mushrooms: Finely chopped for earthy depth and a meaty bite that won’t overpower.
- Water Chestnuts: Add sweet crunch for textural contrast in every forkful.
- Soy Sauce: The base of that classic, addictive savory flavor.
- Oyster Sauce: Brings a touch of sweetness and lots of umami.
- Sesame Oil: Just a dash delivers warmth and toasty aroma.
- Green Onions: A bright, fresh note that livens up the stuffing.
- Garlic: Essential for a gentle kick and mouthwatering fragrance.
- Ginger: Grated fresh for zing and nuance.
- White Pepper: A gentler heat than black pepper—perfect here.
- Vegetable Oil: For sautéing and searing to golden perfection.
- Salt and Pepper: Just enough to awaken all the flavors.
- Toothpicks or Kitchen Twine: These little helpers keep your stuffed chicken neat and tidy (no escaping rice!).
How to Make Sticky Rice Stuffed Chicken Breast
Step 1: Soak and Steam the Sticky Rice
Start by rinsing your sticky rice in plenty of cool water, swishing it around until the water runs clear. Then soak the rice in a bowl of water for at least three hours, or let it sit overnight if you’re planning ahead. When you’re ready to cook, drain the soaked rice and steam it for 25 to 30 minutes until it’s glossy and fully tender—this will be the foundation of your Sticky Rice Stuffed Chicken Breast.
Step 2: Prepare the Savory Filling
While the rice steams and cools, heat your vegetable oil in a skillet over medium. Sauté the garlic, ginger, mushrooms, and water chestnuts for a few minutes until they soften and release their aromas. Fold in the steamed sticky rice, splash in the soy sauce, oyster sauce, and sesame oil, then scatter over the green onions and white pepper. Stir everything until well mixed, then set aside to cool slightly while you prep the chicken.
Step 3: Create a Pocket in the Chicken
This part is a little bit of kitchen magic: use a sharp knife to carefully cut a deep pocket in the side of each chicken breast, stopping just before you reach the other edge. Don’t rush—if you go slow, the pocket will hold all that wonderful filling without tearing. Season the inside and outside of the chicken with salt and pepper for full flavor.
Step 4: Stuff and Secure the Chicken Breasts
Spoon about a quarter cup of the sticky rice filling into each pocket, pressing gently so it’s snug but not bursting out. Use toothpicks or kitchen twine to secure the open edge. This not only keeps everything tidy, but also helps shape the chicken beautifully as it cooks.
Step 5: Sear for Color, Then Bake Until Juicy
Preheat your oven to 375°F (190°C). Using an oven-safe skillet, sear each stuffed chicken breast in a swirl of hot oil for 2 to 3 minutes per side, until gorgeously golden. Slide the skillet into the oven and bake for another 20 to 25 minutes, until the chicken is cooked through and the juices run clear (aim for an internal temp of 165°F). Rest the chicken for a few minutes before slicing and serving for maximum juiciness.
How to Serve Sticky Rice Stuffed Chicken Breast
Garnishes
Freshness and color make every plate pop. Sprinkle on extra chopped green onions, a flurry of cilantro, or some toasted sesame seeds. A few razor-thin slices of red chili or a drizzle of soy sauce give this Sticky Rice Stuffed Chicken Breast a little flair and even more flavor.
Side Dishes
This main dish sings best with light, crunchy accompaniments. Pair your Sticky Rice Stuffed Chicken Breast with sautéed bok choy or snap peas, a bright cucumber salad, or even a quick homemade slaw. Steamed broccoli or a bowl of simple miso soup are also wonderful sidekicks for rounding out your meal.
Creative Ways to Present
If you want to impress at your next dinner party, slice the chicken breast crosswise and fan the pieces on a platter to showcase that beautiful sticky rice filling. Serve the slices over a bed of lightly dressed greens or on banana leaves for a special Asian-inspired touch. A tiny bowl of hoisin or tangy dipping sauce on the side never hurts!
Make Ahead and Storage
Storing Leftovers
To keep leftover Sticky Rice Stuffed Chicken Breast juicy, let it cool completely before sealing in an airtight container. Store in the refrigerator for up to three days. This keeps both the rice and chicken at their best texture without getting soggy.
Freezing
Sticky Rice Stuffed Chicken Breast is freezer-friendly! Wrap individual portions tightly in foil or plastic wrap, then place them in a zip-top freezer bag. They’ll keep well for up to one month—just label with the date so you remember when you tucked them away.
Reheating
For the best results, reheat thawed Sticky Rice Stuffed Chicken Breast in a covered dish in a 325°F oven until warmed through—about 15 minutes. You can also use the microwave on medium power, but go slow to keep the chicken from drying out and the rice from getting rubbery.
FAQs
Can I use regular rice instead of glutinous (sticky) rice?
While you could substitute regular rice in a pinch, it’s the chewy, sticky texture of glutinous rice that makes this recipe extra special. Jasmine or basmati won’t quite hold together inside the chicken—the filling might fall out and lose that iconic bite.
Is there a way to make this dish gluten-free?
Absolutely! Swap out the soy sauce and oyster sauce for certified gluten-free versions (such as tamari and gluten-free oyster sauce), and you can enjoy Sticky Rice Stuffed Chicken Breast without worry.
Can I add other proteins to the sticky rice?
Definitely! Feel free to mix things up by adding diced Chinese sausage, cooked shrimp, or even shredded pork to the sticky rice filling. These additions make the dish even heartier and introduce new layers of flavor.
How do I prevent the chicken breast from drying out?
The secret is not to overcook. Use a thermometer and pull the chicken out of the oven as soon as it hits 165°F inside. Letting it rest before slicing helps the juices redistribute for perfectly tender results every time.
Can I steam the entire stuffed chicken breast instead of baking?
Yes! If you prefer a more traditional texture, arrange the stuffed chicken on a heatproof plate in your steamer and steam for about 25-30 minutes. The chicken will be incredibly moist, and the sticky rice will fuse even more deliciously with the juices.
Final Thoughts
If you’re craving something out of the ordinary but still deeply comforting, Sticky Rice Stuffed Chicken Breast is a recipe you simply have to try. Each bite delivers a perfect balance of flavors and textures, wrapped up in an elegant (yet totally approachable) package. Make it the centerpiece of your next meal—I promise, your family or guests will ask for it again and again!
Print
Sticky Rice Stuffed Chicken Breast Recipe
- Total Time: 55 minutes (plus soaking time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a flavorful Asian-inspired dish with this Sticky Rice Stuffed Chicken Breast recipe. Tender chicken breasts are filled with a savory blend of glutinous rice, mushrooms, water chestnuts, and aromatic seasonings, creating a delightful fusion of textures and tastes.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- Toothpicks or kitchen twine
For the Sticky Rice Filling:
- 1 cup glutinous (sticky) rice
- 1/4 cup finely chopped mushrooms
- 1/4 cup finely chopped water chestnuts
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1/4 teaspoon white pepper
- 1 tablespoon vegetable oil
Instructions
- Rinse and Cook Sticky Rice: Soak sticky rice for at least 3 hours, steam for 25-30 minutes.
- Prepare Filling: Sauté garlic, ginger, mushrooms, water chestnuts. Add cooked rice, soy sauce, oyster sauce, sesame oil, green onions, white pepper. Mix and cool.
- Stuff Chicken: Cut a pocket in each chicken breast, season, stuff with rice mixture, secure.
- Cook Chicken: Sear in skillet, then bake at 375°F for 20-25 minutes.
- Rest and Serve: Let chicken rest before serving.
Notes
- You can steam the chicken instead of baking for a more traditional Asian preparation.
- Consider adding Chinese sausage or shrimp to the sticky rice for extra flavor.
- Serve with soy dipping sauce or a drizzle of hoisin.
- Prep Time: 20 minutes (plus rice soaking time)
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop + Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed breast
- Calories: 390
- Sugar: 2g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg
