Asian Chicken with Rice Stuffing
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Prepare an interesting and delicious dish with chicken breasts stuffed with Asian-style rice. They can be served as a main course without any side dish. The chicken breasts are halved on the sides, filled with the stuffing, secured with a toothpick, and baked in the oven. To give the rice filling a stunning Asian flavor, it is pre-boiled and mixed with toasted sesame seeds, water chestnuts, onions, ginger, honey, and soy sauce. Sticky sushi rice is used, which will fit snugly inside the chicken breasts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless, boneless chicken breasts (about 200g each)
- 0.5 cup sushi rice
- 2 teaspoons sesame seeds
- 2 tablespoons of vegetable oil
- 1 shallot, finely chopped
- 1/4 cup chopped canned water chestnuts (drained)
- 4 tsp finely chopped peeled ginger
- 1 tbsp. lightly salted soy sauce
- 2 teaspoons of honey
- 2 green onions, thinly sliced
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Cooking the dish according to the recipe:
- Preheat oven to 230°C. Cook rice according to package directions. Transfer to a medium bowl.
- In a medium skillet over medium-high heat, stir-fry the sesame seeds until golden, 3-5 minutes. Add them to the rice.
- Return the pan to medium-high heat. Add the vegetable oil, then add the shallots, nuts, and ginger. Cook, stirring, until the onions are soft and lightly browned, about 3 minutes. Add to the rice.
- Mix 1 tablespoon of soy sauce with 1 teaspoon of honey until smooth. Stir into the rice mixture, adding half of the green onions; season lightly with salt and pepper.
- Split each chicken breast in half horizontally, cutting only three-quarters of the way through. Open the breasts like a book; sprinkle with salt and black pepper. Divide the rice among the chicken breasts, pressing the mixture firmly onto one side of each piece. Place the chicken halves together and secure with toothpicks in several places. Rub the breasts with the remaining 1 teaspoon of soy sauce and honey, season with salt and pepper.
- Transfer the chicken to a baking sheet. Drizzle with vegetable oil and bake until a thermometer inserted into the filling reaches 165°F (74°C), 20 to 25 minutes. Remove the toothpicks and sprinkle the chicken with the remaining green onions.
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