Food & dining

sunday supper

Recipe for chicken and rice bowls

Karoline Boehm Goodnick for The Boston Globe

Serves 4

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

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of