For anyone from Vancouver you have probably at one point in time tried the teriyaki dragon bowl from either Cactus Club or Brown’s. This is my favourite item on both their menu’s. (Except maybe the pulled pork lettuce wrap from Cactus Club which is one of the best things I have ever eaten). Anyways.. moving on…
I have tried numerous times to recreate this, and while I don’t make an exact copy of it, I have definitely come up with a good personalized take ton it. The main inspiration from them? The spicy yogurt sauce, as well as the addition of braised cabbage.. These two items really take this dish to the next level. I also use a bottled teriyaki sauce. Ok.. this might be cheating, but there’s enough components to this dish to keep you busy, so really using a bottled sauce, to me at least, is not a big deal. The trick is finding one you like and sticking with it because I find 75% of them too salty. I use Trader Joe’s Very Very Teriyaki.. you can find this at Whole Foods if you do not have access to a Trader Joe’s.
Teriyaki Chicken Bowl with Braised Cabbage and Spicy Yogurt
(this makes enough for 4-6 people)
4 boneless, skinless chicken breasts, cut in bite size cubes
8 stalks asparagus, cut in 1” pieces
Baby bok choy, cut in ½” slices
2 yellow peppers, cut in 1” pieces
4 green onion, sliced thin
1 bottle teriyaki sauce
1 recipe of Braised Purple Cabbage (see below)
1 recipe Spicy Yogurt Sauce
Begin by heating a wok over high heat. Once hot, add a small amount of oil, and stirfry chicken until cooked and browned. Remove from pan and set aside.
Again heat oil, until smoking, in wok. Add asparagus, bok choy, and peppers to the wok. Stirfry until they begin to soften. Add chicken back to wok and add bottle of teriyaki sauce. Stir occasionally until vegetables are cooked, and sauce is hot and thickened. Once cooked, add green onion, and cook for 1 minute.
To serve, put 1 cup of rice in the bottom of a large bowl, pour a large spoonful of chicken, vegetables, and sauce over rice. Top with warm braised cabbage, and a dollop of spicy yogurt.
** I use these vegetables if I am going out and shopping, but have made this with whatever vegetables I feel like at the time, or what is sitting in my fridge.
1 head red cabbage, cored and sliced thin
2 apples, peeled and cut into matchsticks
1 Tbs butter
½ red onion, sliced thin
1/2 c. White vinegar
¼ c. Brown sugar
¼ c. Water
Salt & pepper to taste
Put all the ingredients into a pot and bring to a boil. Once boiled, reduce heat and cover. Sit occasionally until tender (this should take about 75 minutes.
1 c. plain yogurt
½ package powdered ranch dressing
¼ tsp cayenne pepper
Mix ingredients together and let sit for atleast 1 hour.