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 |
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
© Copyright 2013 Globe Newspaper Company.
