Categories: Chicken
Ingredients
- 1/2 cup sushi rice
- 2 tsp sesame seeds
- 2 tbsp vegetable oil, plus more for drizzling
- 1 shallot, finely chopped
- 1/4 cup chopped canned water chestnuts
- 4 tsp finely chopped peeled fresh ginger
- 1 tbsp plus 1 tsp soy sauce
- 2 tsp honey
- 2 scallions, thinly sliced
- Kosher salt and black pepper
- 4 chicken breasts
Directions
-
Preheat the oven to 450. Cook the rice as directed. Transfer to a medium bowl. Toast the sesame seeds in a medium nonstick skillet over medium-high heat, stirring occasionally, until browned, 3-5 minutes. Add to the rice.
-
Return the skillet to medium-high heat. Add the vegetable oil, then add the shallot, water chestnuts, and ginger. Cook, stirring, until the shallot is tender and lightly browned, about 3 minutes. Add to the rice.
-
Mix 1 tbsp soy sauce with 1 tsp honey until smooth. Stir into the rice along with half the scallions; season lightly with salt and pepper.
-
Halve each chicken breast horizontally, cutting three-quarters of the way through. Open the chicken like a book; season with salt and pepper. Divide the rice among the chicken, firmly pressing the mixture together on one side of each breast. Fold the chicken halves back together and secure with a few toothpicks. Rub with the remaining 1 tsp each soy sauce and honey; season with salt and pepper.
-
Transfer the chicken to a baking sheet. Drizzle with vegetable oil and roast until cooked through, 20-25 minutes. Discard the toothpicks and sprinkle the chicken with the remaining scallions.