Brown's Dragon Bowl Copycat Recipe (2024)

Braised Cabbage

• ½ head red cabbage (cored and sliced thin )
• 2 apples (cored, peeled, and cut into matchsticks)
• ½ cup red onion (sliced thin)
• ½ cup white vinegar
• ¼ cup brown sugar
• ¼ cup water
• 1 tbsp olive oil ((1 tbsp butter can be substituted))

Spicy Yogurt

• 1 cup plain Greek yogurt
• ⅓ cup ranch dressing
• 2 tsp cayenne pepper
• ½ tsp black pepper

Stir-Fry

• 1-2 tbsp oil
• 4 boneless, skinless chicken breasts (cut into bite size cubes)
• 1 pepper (yellow, orange or red) (cut into 1" slices (or bite size pieces, whatever!))
• 1 stalk baby bok choy (cut into 1/2" slices)
• 1 cup broccoli (cut into bite-size pieces)
• 6 stalks asparagus (cut into bite-size pieces)
• ½ cup matchstick carrots ((or take 1 carrot and cut into matchsticks))
• 4 green onions (sliced thin)

Teriyaki Sauce

• 1 cup water
• ¼ cup soy sauce
• 5 tsp brown sugar
• 1 tbsp honey
• ½ tsp ground ginger
• ¼ tsp garlic powder
• 2 tbsp corn starch
• ¼ cup cold water

Rice

• 4 cups cooked rice ((jasmine or basmati are great, but white or brown will work fine too))

1. Yes, it looks labor intensive, but you can make the braised cabbage and spicy yogurt the day before to help alleviate the steps all at once. Ensure that you make the spicy yogurt at least one hour before so the flavors blend, but making a day ahead is even better anyway! Directions for how to prepare, below!

Braised Cabbage

1. Add oil (or butter), to a large pot on the stove and once heated, add the apples and red onion. Heat until onion is soft (2-3 minutes), then add the cabbage, vinegar, water and brown sugar. Bring to a boil, reduce heat, cover and simmer on the stove for about 1 hour to 1.5 hours (basically you want to simmer and stir until the cabbage is nice and tender).

Spicy Yogurt

1. Simply mix all ingredients together and pour into a sealed container (small mason jars are great for this!) and store in fridge for at least 1 hour. If you taste test early, you will note that it doesn't seem very spicy just yet. Don't give in to the temptation to add more spice until it has had time to blend for at least an hour – you'll be surprised how spicy it is when made the day before!

Stir-Fry

1. Heat oil in a large pan or wok on the stove. Add cubed chicken and cook until browned (the chicken in the restaurant recipe typically has some nice crispy pieces, so ensure you brown the chicken well). Remove from pan and set aside.

2. Add more oil to the pan if needed, then add your remaining vegetables except the green onion slices. Cook until vegetables begin to soften, add chicken and teriyaki sauce back to the pan and combine. Remove from heat, add green onion and give the stir-fry a final stir.

Teriyaki Sauce

1. Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute. Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

Rice

1. Prepare your favorite rice as you normally would (I love my rice cooker!)

Build Your Bowl!

1. Simply add rice to the bottom of your bowl, then layer stir fry, cabbage, and finally the spicy yogurt sauce on top (you can just plop it on with a spoon or use a squeeze bottle to distrubute like I did). Add salt and pepper to taste and enjoy!