When the weekday grind starts wearing me down, I often find solace in reinventing my favorite comfort foods. That’s how I discovered this culinary treasure: Sticky Rice Stuffed Chicken Breast. Imagine the satisfying crunch of bacon and the earthy richness of mushrooms mingling with perfectly cooked sticky rice—all wrapped in a tender, juicy chicken breast that shatters the stereotype of dry poultry. Each bite bursts with flavor, making it a dish that’s sure to impress both family and friends, whether it’s a casual weeknight dinner or a festive gathering.
I loved how simple this recipe was yet how profoundly it transformed a typical chicken breast into a showstopper. It’s a delightful Asian-inspired feast that’s as versatile as it is delicious, accommodating any dietary needs with a few easy swaps. Join me in elevating your home cooking game with this savory, comforting dish that reminds us why homemade meals hold a special place in our hearts—and on our plates. Ready to dive in? Let’s get cooking!
Why is Sticky Rice Stuffed Chicken Breast irresistible?
Flavor Explosion: The savory stuffing of sticky rice, crispy bacon, and tender mushrooms provides a taste sensation that excites your palate.
Simplicity: This recipe shines with minimal fuss, making it perfect for busy weeknights or leisurely weekend meals.
Healthy Twist: By using lean chicken and gluten-free options, you can indulge guilt-free.
Versatility: Swap ingredients to suit your preference, whether adding more veggies or trying different spices for unique flavor profiles.
Showstopper Appeal: Present this stunning dish at your next gathering, and watch it steal the show, pleasing both seasoned chefs and home cooks alike.
Sticky Rice Stuffed Chicken Breast Ingredients
For the Filling
- Bacon – Provides a smoky flavor and fat; substitute with turkey bacon for a leaner option.
- Mushrooms – Adds umami depth and texture; use cremini or shiitake mushrooms, or any variety on hand.
- Scallions – Offers a fresh, mild onion flavor; chives can be used as a substitute.
- Cooked Sticky Rice – Acts as the filling base; ensure it’s glutinous for the appropriate texture. You can substitute with Jasmine rice for a different flavor, but adjust the cooking method accordingly.
- Light Soy Sauce – Enhances the umami taste; use tamari for a gluten-free alternative.
- Dark Soy Sauce – Gives a richer color and flavor; can substitute with more light soy sauce, noting the flavor will be lighter.
- Sesame Oil – Adds a hint of nuttiness; replace with olive oil if necessary.
- Five Spice Powder – Imparts warmth and complexity to the dish; omit if unavailable or use a bit of cinnamon and clove as a substitute.
For the Chicken
- Boneless Skinless Chicken Breasts – Main protein in this Sticky Rice Stuffed Chicken Breast; if using skin-on breasts, adjust cooking time to ensure they remain moist.
- Salt and Pepper – Basic seasoning for flavor enhancement.
- Sand Ginger Powder – An optional ingredient that enhances flavor; can be substituted with fresh ginger for a different profile.
- Vegetable Oil – Used for searing the chicken; olive oil or canola oil works well as substitutes.
Ready to gather all these delicious ingredients? Let’s create a memorable meal that’s warm, savory, and utterly satisfying!
How to Make Sticky Rice Stuffed Chicken Breast
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Cook Bacon: In a hot wok, fry chopped bacon until crispy, releasing its delicious smoky flavor. This should take about 5-7 minutes—strain and set aside, letting it cool slightly.
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Sauté Mushrooms: Add the chopped mushrooms to the wok and sauté until they’re beautifully caramelized, about 4-5 minutes. Then, stir in the chopped scallions for that fresh, mild onion flavor.
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Mix Filling: In a bowl, combine the sautéed mixture with the cooked sticky rice. Pour in the light soy sauce, dark soy sauce, sesame oil, and five spice powder. Mix everything well until uniformly combined.
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Prepare Chicken: Preheat your oven to 350°F (175°C). Season butterflied chicken breasts generously with salt, pepper, and sand ginger powder (if using), ensuring every bite is flavorful.
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Stuff Chicken: Carefully stuff each chicken breast with the savory rice mixture, folding it over and securing the flap with toothpicks to keep the stuffing in place.
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Sear Chicken: Heat vegetable oil in a skillet over medium-high heat. Sear each stuffed chicken breast for about 2 minutes on each side, giving it that enticing golden-brown crust.
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Roast in Oven: Deglaze the skillet with a swirl of hot water to capture those flavorful bits stuck to the pan. Then transfer the chicken to the oven and roast for about 15 minutes or until the internal temperature reaches 165°F (75°C).
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Serve: Once cooked, let the chicken rest for a few minutes before slicing. Remember to remove the toothpicks before serving!
Optional: Garnish with fresh herbs for an extra pop of color and flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Sticky Rice Stuffed Chicken Breast
- Perfect Pasta: Ensure sticky rice is thoroughly cooked and glutinous for the best texture. If too dry, it will make the stuffing crumbly.
- Check Temperature: Always monitor the chicken’s internal temperature, aiming for 165°F (75°C). Undercooked chicken can pose health risks.
- Mind the Moisture: Don’t overstuff the chicken to avoid spillage during cooking. A little filling goes a long way in this Sticky Rice Stuffed Chicken Breast.
- Sear for Flavor: Use a cast-iron skillet for even heat distribution and superior browning. This enhances both flavor and presentation.
- Rest Before Slicing: Allow the stuffed chicken to rest for a few minutes post-cooking, resulting in juicier slices.
What to Serve with Sticky Rice Stuffed Chicken Breast?
Enhance your dining experience with perfect accompaniments for this savory dish, creating a delightful meal for all to enjoy.
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Steamed Broccoli: A light and fresh addition that pairs well with the rich flavors of the chicken, balancing the meal beautifully. The vibrant green color adds visual appeal to your plate!
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Coconut Rice: This slightly sweet and aromatic rice melds perfectly with the savory chicken, providing a smooth texture and rich flavor that echoes the Asian theme.
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Crispy Asian Salad: Tossed with sesame dressing, this salad adds a refreshing crunch to your meal, brightening every bite with its tangy notes and vibrant colors.
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Grilled Asparagus: Tender and smoky, asparagus offers a delicious contrast to the juicy chicken, while its earthy flavor profile complements the umami richness of the filling.
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Miso Soup: A warm and comforting addition that harmonizes the meal, the umami broth provides depth and echoes the flavors of the stuffed chicken, inviting everyone to embrace the experience.
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Pickled Vegetables: The tangy bite of pickled veggies adds zest and vibrant color alongside the chicken, enhancing each mouthful while aiding digestion with its refreshing crunch.
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Chilled Sake: This smooth, light beverage elevates the meal, with a hint of sweetness that beautifully balances the flavors of the chicken and filling, creating a lovely harmony in every sip.
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Sesame Noodles: These flavorful noodles offer a delightful chewiness and a nutty aroma, making them a fantastic canvas for the delicious elements of the dish.
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Chocolate Mousse: Conclude your meal on a sweet note with a creamy, rich dessert that melts in your mouth, creating a pleasing contrast to the savory main event.
Make Ahead Options
These Sticky Rice Stuffed Chicken Breasts are fantastic for meal prep! You can prepare the filling (sticky rice, bacon, mushrooms, etc.) up to 24 hours in advance. Just mix everything together and store it in an airtight container in the fridge to keep it fresh. When you’re ready to cook, stuff the seasoned chicken breasts with the prepared filling, secure with toothpicks, and sear them as directed. To maintain quality, ensure the filling is well-combined, preventing any moisture separation. After searing, simply roast the chicken as per the recipe instructions for a delicious, stress-free dinner. Enjoy the convenience of a wholesome, homemade meal that’s just as delightful and flavorful!
Sticky Rice Stuffed Chicken Breast Variations
Customize your Sticky Rice Stuffed Chicken Breast with these delightful ideas, ensuring every bite is uniquely yours!
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Vegetarian Twist: Substitute chicken with tofu or large portobello mushrooms, adding a hearty plant-based option that remains satisfying and flavorful.
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Heat It Up: Add diced jalapeños or chili flakes into the rice mixture for a spicy kick that’ll ignite your palate.
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Herb Infusion: Mix in fresh basil or cilantro to the filling for a vibrant burst of herbal flavor, transforming the dish into a fragrant delight.
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Texture Boost: Incorporate toasted nuts like cashews or almonds into the stuffing for a crunchy contrast that enhances every mouthful.
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Fruity Flair: Toss in some diced pineapple or mango with the rice filling to bring a sweet brightness that beautifully complements the savory ingredients.
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Different Grains: Swap out sticky rice for quinoa or farro, offering a nutritious twist while maintaining a lovely texture—perfect for a health-conscious meal.
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Umami Explosion: Enhance flavors by incorporating a spoonful of oyster sauce or mushroom broth into the filling, amplifying the savory character of the dish.
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Citrus Zing: Add a splash of fresh lime or lemon juice to the filling for a refreshing zing that balances the richness of the chicken beautifully.
Embrace the creativity of home cooking and enjoy making this dish uniquely yours!
How to Store and Freeze Sticky Rice Stuffed Chicken Breast
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Room Temperature: It’s best not to leave this chicken out for more than 2 hours to prevent bacterial growth.
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Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it’s well-sealed to retain moisture and flavor.
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Freezer: For longer storage, freeze the stuffed chicken in an airtight container or freezer bag for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating.
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Reheating: To reheat, place in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through, to keep the chicken moist and the stuffing delicious.
Sticky Rice Stuffed Chicken Breast Recipe FAQs
What type of sticky rice should I use?
For the best results, use glutinous sticky rice, known for its ideal texture in stuffing. If you can’t find it, Jasmine rice is a good alternative; just follow a slightly altered cooking method for optimal results.
How should I store leftovers from the Sticky Rice Stuffed Chicken Breast?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the container is well-sealed to retain moisture and flavor. I often label mine with the date to ensure I use it in time!
Can I freeze Sticky Rice Stuffed Chicken Breast?
Absolutely! You can freeze the stuffed chicken in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the refrigerator before reheating.
What’s the best way to reheat this chicken?
To reheat, I recommend placing the stuffed chicken breast in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. This method keeps the chicken moist and the savory stuffing delicious—no one likes dry poultry!
Can I use different fillings if I have dietary restrictions?
Definitely! You can swap out the bacon for turkey bacon or even omit it altogether, and substitute mushrooms with vegetables like spinach or bell peppers. For a vegetarian version, consider using tofu or portobello mushrooms, adapting the filling to suit your taste preferences.
How do I know when the chicken is cooked through?
To ensure your Sticky Rice Stuffed Chicken Breast is safely cooked, use a meat thermometer. Insert it into the thickest part of the breast, and it should read 165°F (75°C). This guarantees both safety and juiciness!
Savory Sticky Rice Stuffed Chicken Breast You’ll Love to Make
Ingredients
Equipment
Method
- In a hot wok, fry chopped bacon until crispy, releasing its delicious smoky flavor. This should take about 5-7 minutes. Strain and set aside.
- Add the chopped mushrooms to the wok and sauté until they're beautifully caramelized, about 4-5 minutes. Stir in the chopped scallions.
- In a bowl, combine the sautéed mixture with the cooked sticky rice. Pour in light soy sauce, dark soy sauce, sesame oil, and five spice powder. Mix well.
- Preheat your oven to 350°F (175°C). Season butterflied chicken breasts generously with salt, pepper, and sand ginger powder.
- Carefully stuff each chicken breast with the savory rice mixture, folding it over and securing the flap with toothpicks.
- Heat vegetable oil in a skillet over medium-high heat. Sear each stuffed chicken breast for about 2 minutes on each side.
- Deglaze the skillet with a swirl of hot water. Transfer the chicken to the oven and roast for about 15 minutes or until the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before slicing, and remember to remove the toothpicks before serving.