Recipe for chicken and rice bowls
Serves 4
3cups cooked short-grain brown rice2cups cooked cabbage and carrots¾cup chicken cooking liquidSalt and black pepper, to taste2tablespoons soy sauce¼cup brown sugar1teaspoon crushed red pepper2steamed chicken breasts, thinly sliced1tablespoon sesame seeds1sheet nori (seaweed), crumbled2scallions, 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
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