Recipe for chicken and rice bowls

Karoline Boehm Goodnick for The Boston Globe

Serves 4

3 cups cooked short-grain brown rice
2 cups cooked cabbage and carrots
¾ cup chicken cooking
liquid
Salt and black pepper, to taste
2 tablespoons soy sauce
¼ cup brown sugar
1 teaspoon crushed red
pepper
2 steamed chicken breasts, thinly sliced
1 tablespoon sesame seeds
1 sheet nori (seaweed), crumbled
2 scallions, thinly sliced

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1. In a saucepan over medium heat, combine the rice, cabbage, carrots, ½ cup of the cooking liquid, salt, and black pepper. Cook, stirring, until heated through.

2. In a skillet over medium-high heat, stir together the remaining ¼ cup cooking liquid, soy sauce, brown sugar, and red pepper. Bring to a boil, and simmer for 3 minutes or until thickened.

3. Add the chicken and cook 3 to 4 minutes more or until the chicken is hot.

4. Divide the rice mixture in 4 shallow bowls. Top with chicken and its glaze; garnish with sesame seeds, crumbled nori, and scallions. Karoline Boehm Goodnick