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…
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
- 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 Food.com