Brown’s Dragon Bowl Copycat (Updated!)


Today I’m sharing a copycat version of one of my favorite restaurant meals EVER, the Dragon Bowl #28 from Brown’s. I’ve always loved Brown’s and although we don’t eat out often, it’s the place I usually suggest. The food is great, the atmosphere is fun and the drinks are amazing. They also have fantastic brunch and a Mimosa special on weekends that I tend to take advantage of whenever I can. Whoops.

A really popular item on their menu is the Dragon Bowl, a chicken teriyaki stir-fry with rice and vegetables, drizzled with a spicy yogurt sauce. Every time I went to Brown’s, at least one person ordered it and it looked so good that one time I cracked and now I never get anything else when I go there. It actually took me a long time to try, because I figured stir-fry was stir-fry and it was easy enough to make at home. Not so with the Dragon Bowl. Something about this combo is a total flavor explosion and I can’t get enough of it.

I went there a couple of weeks ago, had my Dragon Bowl and then was left craving it for days afterward. I knew I had to try and come up with an at-home version. This one is hearty and savory and flavorful and totally hits the spot; now I can have it whenever I want. If only I could say the same for Mimosas…

 Dragon Bowl

Makes 4 generous bowls



  • 2 cups dry jasmine rice
  • 3 cups low sodium chicken stock
  • 1 cup unsweetened coconut milk
  • 2 tsp. Dan’s Ranch Seasoning
  • 1 tbsp. oil (I used sesame)
  • 2 boneless, skinless chicken breasts,diced
  • ½ bunch bok choy, diced
  • ¼ head purple cabbage, diced
  • 1 carrot, julienned
  • 1 red pepper, diced

Spicy Yogurt Sauce:

  • 1/3 cup plain yogurt
  • 1/2 tsp. Dan’s Ranch Seasoning

Teriyaki Sauce:

  • ¼ cup soy sauce
  • 1 cup water
  • ½ tsp. ground ginger
  • 2 garlic cloves, minced
  • 5 tbsp. packed brown sugar
  • 2 tbsp. honey
  • 2 tbsp. cornstarch
  • ¼ cup cold water


Put your rice on to cook according to package directions, substituting stock and coconut milk for water and stirring in the ranch powder. While the rice cooks, stir together your Spicy Yogurt Sauce ingredients. Set aside.

To make the teriyaki sauce, add all of the ingredients except the cornstarch and cold water in a small saucepan over medium heat, cooking for a minute or so. Stir together the cornstarch and cold water to make a slurry and add to the pot. Continue stirring over the heat until the sauce thickens and becomes glossy. Once thickened to your liking, remove from heat and set aside.

Heat 1 tbsp. oil in a very large wok over medium-high heat. Heat the chicken until cooked through. Add the diced veggies and stir fry for a few minutes, until veggies are tender-crisp. To assemble the bowls, stir together the cooked rice, chicken, veggies and teriyaki sauce. Taste and season with extra ranch seasoning if desired. Drizzle with Spicy Yogurt Sauce and serve!


I found Dan’s Ranch Seasoning at Sobey’s but I have also seen it at Co-op.

If you really want to save on prep time, you can use pre-shredded coleslaw mix. 

 Teriyaki Sauce from





33 thoughts on “Brown’s Dragon Bowl Copycat (Updated!)

      1. They say it’s “Almond Rice” on the recipe. I’m going to try cooking mine in almond milk. Just tried this at Browns last week and have been craving it ever since!!!

  1. It’s actually Dan’s ranch powder that is mixed in with yogurt that gives it the salty spice. My client was a manager there. They put it in everything.

  2. This looks wonderful! Have you ever had the bacon and tomato soup at State & Main? I would love to try to make it at home….

  3. I braise the red cabbage separately with butter and apple cider vinegar before throwing that in the bowl. Gives it that nice tangy zing!

  4. Had friends over for dinner last night and made this. Just layered mine with coconut rice first, then the sauce, then the chicken and veggies topped with some pickled red cabbage and green onion. It was amazing and a big hit with our friends so, a BIG thank you for the recipe. PS I got my Dan’s Ranch Dressing from Co-op.

  5. I was at Browns and noticed a couple things in the dish that I then tried at home, and it was amazing! I used prepared red cabbage. you can buy it in a jar and it’s kind of pickled. I added 1 Tbsp of mayo to the yogurt and also some chili garlic sauce (it is spicey at the restaurant!) They have what I believe is little fried pieces of either wonton wrapper or panko breading on top of the veggies. I tried crushed up pieces of wonton wrappers (fired) sooooo good!

  6. I was so excited to make this, but it didn’t taste like Browns’ at all. The teriyaki sauce was also far too sweet.

  7. I just had the Dragon Bowl today…love it too. I noticed that your recipe doesn’t include onions and the Dragon Bowl has onions I’m pretty sure. It also seemed to have maybe crunchy onion bits which makes me think that’s what the bits are? Any thoughts on including onions as part of the veggie? Thank you for posting this, can’t wait to try it.

    1. Hi Linda! I’ve noticed that they seem to tinker with the presentation and garnishes from location to location! The last time I had one it had a huge pile of raw purple cabbage spirals on top, which was new to me! I will have to order one again now and see if it comes with crunchy onions too! Thanks for your comment. 🙂

  8. The Brown’s Dragon Bowl is my most fav restaurant meal of all time in the history of ever. Now that I live overseas, this is my go-to recipe to get my fix. And husband loves it too.
    I think the secret is in the rice and the sauces. We don’t have ranch mixes where I live, but I made one off some recipe online and it still tastes great. For veggies we use whatever we happen to have in the fridge.
    Still, we love this recipe. THANK YOU for keeping our Browns-deprived tastebuds so happy!

  9. Hi there i am just wondering what uncle dan’s ranch seasoning am I to use? I see there is a creamy ranch, classic ranch, original southern classic ranch at the store? Thank you!

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