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The Boston Globe

Food & dining

sunday supper

Recipe for chicken and rice bowls

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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