Sticky Rice Stuffed Chicken Breast
User Reviews
5
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Prep Time
35 mins
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Cook Time
45 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
396 kcal
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Course
Main Course
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Cuisine
Chinese
Sticky Rice Stuffed Chicken Breast
Description
The stuffing combines crispy rendered bacon, caramelized chopped cremini or shiitake mushrooms, and fresh scallions mixed into cooked sticky (glutinous) rice seasoned with light and dark soy sauce, sesame oil, and a hint of five-spice powder. This flavorful filling is sealed inside butterflied chicken breasts that have been seasoned with salt, pepper, and optionally sand ginger or galangal powder for an aromatic note.
Seared quickly in a skillet over medium-high heat with vegetable oil, the chicken breasts develop a golden crust on both sides. Deglazing the pan with hot water before transferring to a preheated oven at 350°F completes the cooking, allowing the chicken to roast evenly until cooked through, typically about 15 minutes. The toothpicks keep the stuffed breasts intact during cooking.
This stuffed chicken offers a combination of tender meat with a richly flavored, slightly sticky rice interior enhanced by bacon and mushroom umami. The dish can be served as a main course, pairing well with light sides or steamed vegetables. It delivers a complete meal with protein and starch encapsulated in one portion.
Ingredients
- 4 lices Bacon (chopped)
- 8 oz. cremini mushrooms roughly chopped, or shiitake mushrooms
- 3 scallions (chopped)
- 2 cups sticky rice glutinous or sweet rice, see instructions on how to cook sticky rice, cooked
- 2 teaspoons soy sauce light
- 1 ½ teaspoons dark soy sauce
- ½ teaspoon sesame oil
- 1/8 teaspoon five spice powder
- 4 chicken breast butterflied, boneless skinless
- salt
- black pepper
- 2 teaspoons sand ginger powder (or galangal powder - optional)
- 2 tablespoons vegetable oil
Instructions
- In a wok over high heat, add the chopped bacon and fry until the bacon is crispy and some of the fat has rendered out. Add the chopped mushrooms and sauté until caramelized.
- Stir in the scallions. Transfer to a bowl along with the sticky rice. Add the light soy sauce, dark soy sauce, sesame oil, and five spice powder. Stir until combined.
- Preheat your oven to 350 degrees F. Take your butterflied chicken breasts and season them with salt and pepper. Sprinkle with the sand ginger powder if using.
- Divide the sticky rice mixture among the four butterflied chicken breasts, folding them over to seal, and use a couple toothpicks to secure the butterflied halves together.
- In a cast iron skillet over medium high heat, add the vegetable oil. Sear the chicken breasts on both sides (about 2 minutes per side). Deglaze with a couple tablespoons of hot water, and swirl it around the pan. Transfer to the oven, and roast for 15 minutes, or until the chicken is cooked through. Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 87mg | 29% |
| Sodium | 581mg | 24% |
| Potassium | 659mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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