Five-Jewel-Rice-Stuffed Chicken Breast with Hot Sour Sauce

There’s a certain magic that happens when familiar ingredients are transformed into something truly special, and this Five-Jewel-Rice-Stuffed Chicken Breast is a perfect example. I remember the first time I encountered a dish like this – it was at a small, unassuming restaurant tucked away in a bustling Chinatown market. The aroma alone was intoxicating, a complex dance of savory, sweet, and subtly spicy notes that promised an adventure for the palate. When the plate arrived, the presentation was as delightful as the scent, with the golden-brown chicken glistening under a rich, ruby-red sauce. Each bite was a revelation: the tender chicken yielding to a fragrant, perfectly cooked rice stuffing studded with little bursts of texture and flavor. It’s a dish that embodies comfort and elegance in equal measure, and it quickly became a cherished recipe in my culinary repertoire.

Recipe Overview

• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour
• Servings: 4
• Yield: 4 stuffed chicken breasts
• Dietary Type: Dairy-Free

Ingredients

FOR THE RICE

• 2⁄3 cup vegetable broth
• 1⁄3 cup dry arborio rice
• 2 tablespoons toasted slivered almonds, chopped
• 2 tablespoons diced water chestnuts
• 2 tablespoons chopped scallions
• 1 tablespoon minced garlic
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon ground black pepper

FOR THE CHICKEN

• 2 tablespoons white wine vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon toasted sesame oil
• 4 boneless, skinless chicken breast halves (8 oz each)
• 2 tablespoons vegetable oil
• 1 tablespoon sesame seeds (optional, for garnish)

FOR THE SAUCE

• 1⁄3 cup red plum jam
• 2 tablespoons white wine vinegar
• 1 tablespoon ketchup
• 1 teaspoon garlic and red chile paste or 1 teaspoon chili-garlic sauce

Equipment Needed

• Small saucepan with a lid
• Medium-sized bowl
• Small bowl
• Sharp paring knife
• Toothpicks (optional)
• Large sauté pan or skillet
• Baking sheet or broiler pan
• Small skillet for sauce
• Whisk
• Instant-read thermometer

Instructions

1. Preheat your oven to 400ºF (200ºC). Lightly coat a baking sheet or broiler pan with nonstick spray; this will prevent the chicken from sticking during the roasting process.

2. Prepare the rice stuffing: In a small saucepan, bring the vegetable broth to a boil over medium-high heat. Once boiling, add the arborio rice.

3. Cover the saucepan tightly with a lid. Reduce the heat to low and simmer the rice for 20 minutes. It’s crucial to keep the lid on during this time to allow the rice to steam and cook evenly.

4. Remove the rice from the heat, but keep it covered. Let it sit for an additional 5 minutes to finish cooking and absorb any residual steam.

5. Gently stir in the chopped almonds, diced water chestnuts, chopped scallions, minced garlic, kosher salt, and ground black pepper into the cooked rice. This mixture forms the heart of our “five jewels” stuffing.

6. Prepare the chicken marinade/glaze: In a small bowl, combine the white wine vinegar, hoisin sauce, and toasted sesame oil. Whisk until well incorporated. This mixture will add a layer of savory-sweet flavor to the chicken.

7. Prepare the chicken breasts for stuffing: Place each chicken breast on a clean cutting board. Using a sharp paring knife, carefully cut a pocket into the thickest side of each breast. Make your cut horizontally, about two-thirds of the way through, ensuring you do not completely split the breast in half. You want to create a cavity to hold the stuffing.

8. Stuff the chicken breasts: Spoon about 1⁄3 cup of the rice mixture into the pocket of each chicken breast. Try to distribute it evenly. If the opening seems a bit loose and you’re concerned about the stuffing escaping, you can seal the opening with a toothpick, but often, the natural snugness of the pocket is sufficient.

9. Sear the chicken: Heat the vegetable oil in a large sauté pan over medium-high heat. Once the oil is shimmering, place the stuffed chicken breasts in the pan, smooth side down. Sauté for about 5 minutes, until the underside is a beautiful golden-brown color. This searing step adds a crucial layer of flavor and texture.

10. Transfer to the oven: After browning one side of the chicken in the skillet, carefully flip each breast and place them, raw side down, onto the prepared baking sheet or broiler pan.

11. Baste and sprinkle: Baste the browned side of the chicken with some of the hoisin mixture you prepared earlier. If using, sprinkle the tops of the chicken breasts with sesame seeds.

12. Roast the chicken: Roast in the preheated 400ºF (200ºC) oven for 20 minutes. The goal here is to cook the chicken thoroughly and ensure the stuffing reaches an internal temperature of 165ºF (74ºC). Use an instant-read thermometer inserted into the thickest part of the stuffing to check for doneness. Do not overcook the chicken itself, as it can become dry.

13. Prepare the hot sour sauce: While the chicken is roasting, heat the red plum jam, the remaining 2 tablespoons of white wine vinegar, the ketchup, and the garlic and red chile paste (or chili-garlic sauce) in a small skillet over medium heat.

14. Bring the sauce to a boil, whisking frequently to ensure all ingredients are well combined and the jam has melted into a smooth sauce. Remove the sauce from the heat once it has reached a gentle boil.

15. Serve: To serve, place a stuffed chicken breast on each plate. Drizzle each chicken breast with about 2 tablespoons of the hot sour sauce. This dish is wonderful served alongside garlic green beans, a simple sliced tomato salad, and perhaps a nice bottle of crisp white wine or a light-bodied red.

Expert Tips & Tricks

• Rice Perfection: Arborio rice is ideal here because its high starch content helps the stuffing bind together beautifully. If you don’t have arborio, short-grain rice like sushi rice can also work, though the texture might be slightly different.
• Don’t Overstuff: While you want a generous amount of filling, avoid overstuffing the chicken breasts, as this can make them difficult to seal and increase cooking time.
• Temperature is Key: The 165ºF (74ºC) internal temperature for the stuffing is crucial for food safety. Always use an instant-read thermometer for accuracy.
• Resting the Chicken: Once the chicken is out of the oven, allowing it to rest for a few minutes before serving can help redistribute the juices, resulting in a more tender and moist final product.
• Sauce Consistency: If you prefer a thinner sauce, you can add a tablespoon or two of water while heating. For a thicker sauce, simmer it for an extra minute or two, but be careful not to scorch it.

Serving & Storage Suggestions

This Five-Jewel-Rice-Stuffed Chicken Breast is best served immediately after cooking, allowing the hot sour sauce to coat the tender chicken and warm stuffing. For an elegant presentation, arrange the chicken breast slightly off-center on the plate and spoon the vibrant sauce over the top, letting it cascade down the sides. Garnish with a sprinkle of fresh, thinly sliced scallions or a few extra sesame seeds if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to gently warm the chicken and sauce separately to avoid the chicken becoming dry. You can reheat the chicken in a low oven (around 300ºF/150ºC) or a covered skillet with a splash of water. The sauce can be gently reheated on the stovetop over low heat. Freezing is not generally recommended for this dish as the texture of the stuffed chicken and rice can be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	408.7 kcal
Calories from Fat
Total Fat	15.3 g	23%
Saturated Fat	2.2 g	11%
Cholesterol	75.8 mg	25%
Sodium	427.2 mg	17%
Total Carbohydrate	39 g	13%
Dietary Fiber	1.7 g	6%
Sugars	16.6 g	66%
Protein	27.5 g	55%

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Nut Allergy: If you have a nut allergy, you can omit the almonds entirely or substitute them with toasted sunflower seeds or pepitas for a similar textural crunch.
• Vegetarian Option: For a delicious vegetarian alternative, you could adapt this stuffing for large portobello mushrooms or hollowed-out bell peppers, using vegetable broth and omitting the chicken.
• Spice Level: Adjust the amount of garlic and red chile paste in the sauce to suit your preference for heat. A pinch of red pepper flakes can also be added for an extra kick.
• Rice Blend: While arborio is recommended, a blend of basmati and jasmine rice, cooked according to package directions, could offer a different aromatic profile.

FAQs (Frequently Asked Questions)

Q: Why arborio rice for the stuffing?
A: Arborio rice has a high starch content that releases during cooking, creating a creamy, slightly sticky texture that helps the stuffing hold together within the chicken pocket.

Q: Can I prepare the stuffing ahead of time?
A: Yes, you can prepare the rice stuffing up to a day in advance. Store it in an airtight container in the refrigerator and bring it to room temperature slightly before stuffing the chicken.

Q: What is the best way to check if the chicken is cooked through?
A: The most accurate way to ensure both the chicken and stuffing are safely cooked is by using an instant-read thermometer. Insert it into the thickest part of the stuffing; it should register 165ºF (74ºC).

Q: My stuffing seemed to fall out during cooking. What went wrong?
A: Ensure you’ve created a deep enough pocket in the chicken breast and don’t overstuff it. If it’s a persistent issue, using toothpicks to secure the opening more firmly can help. Also, be sure not to overcook the chicken, which can cause it to shrink and allow the stuffing to escape.

Q: Can I use chicken thighs instead of breasts?
A: While chicken breasts are ideal for stuffing due to their shape and thickness, you could theoretically stuff boneless, skinless chicken thighs. However, they cook more quickly and might require adjusting the cooking time to avoid overcooking the stuffing.

Final Thoughts

This Five-Jewel-Rice-Stuffed Chicken Breast with Hot Sour Sauce is a testament to how thoughtful combinations of ingredients can elevate a humble dish into something truly memorable. It’s a recipe that’s perfect for a special weeknight meal or for impressing guests, offering a delightful balance of textures and flavors that are both comforting and sophisticated. Give it a try, and I’m confident it will become a cherished favorite in your kitchen, just as it has in mine. Don’t hesitate to share your experiences and any delightful twists you discover along the way!