Hoisin Glazed Chicken Stuffed With Sticky Rice & Chinese Sausage

Soak rice in cold water for 30 minutes.

Drain and combine with water in medium-sized saucepan. Bring rice to a boil then reduce to a simmer. Cook about 30 minutes or until water is absorbed. Once cooked, set rice aside to cool.

In a hot wok, add peanut oil. Add garlic, mushrooms, sausage and ham. Stir fry for 1 minute. Combine mixture to cooled rice.

For Chicken: Preheat oven to 400 degrees F.

Using a small knife, make a 3-inch pocket along the breast bone. Stuff each breast with 3 tablespoons of rice stuffing. Brush each breast with butter and hoisin sauce.

Place in oven and bake for 40 minutes, brushing skin with hoisin sauce every 10 minutes.

For Bok Choy: In a hot wok, add peanut oil. Add garlic and ginger and toss. Add bok choy and stir fry until tender, about 2 minutes.

To serve, arrange divide and arrange bok choy on each plate. Place a chicken breast on top of greens and sprinkle with scallions.