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Dragon Bowl

Ingredients

• STIR-FRY
• 2 tbsp olive oil
• 3 boneless skinless chicken breasts, cut into cubes
• 1/2 yellow or orange pepper, cut into 1" pieces
• 1/2 cup broccoli, cut into bite sized pieces
• 8 asparagus stalks, cut into 2" pieces
• 2 cup baby bok choy, cut into 2" pieces
• 1/2 carrot, shaved
• 4 green onion, sliced thin
• 1/2 bottle of teriyaki sauce
• RICE
• 4 cups cooked rice
• BRAISED CABBAGE
• 1 tbsp olive oil
• 2 apples, cored and peeled and cut into matchsticks
• 1/2 red onion, sliced thin
• 1/2 red cabbage, cored and sliced into 1" wide strips
• 1/3 cup vinegar
• 1/4 cup water
• 1/4 cup brown sugar
• pepper to taste
• SPICY YOGURT
• 1 cup greek yogurt
• 1/2 pkg powdered ranch dressing
• 1/4 tsp cayenne powder
• 1 tsp lemon juice

Directions

BRAISED CABBAGE

Add olive oil to a large pot on the stove with apple and onion, and cook on medium heat until onion softens, about 4 minutes.
Add cabbage to the pot and continue to cook while you mix the vinegar, water, and brown sugar in a bowl. Immediately add the bowl ingredients to the pot and bring to a boil.
Reduce heat and simmer for 1.5 hrs, stirring occasionally. Add pepper if desired.


You can simmer longer if necessary yet once the cabbage is tender and most of the liquid has been soaked it, it's done. Keep warm if not ready to assemble the dish quite yet
SPICY YOGURT

Mix all ingredients together and let it sit in the fridge for at least 1 hr
RICE

Cook the rice as per directions and set aside
STIR-FRY

In a large pan on the stove, heat 1 tbsp of the oil and cook the chicken until done. Remove from pan and set aside.
Add the remaining oil into the now empty pan over high heat, and add in the pepper, asparagus, broccoli and bok choy. Cook until softened.
Add back in the chicken and the teriyaki sauce. combine and cook for 1 minute. Add in the carrot and green onion and cook for another minute or two.
Assemble in layers and enjoy!
Nutrition Information: YIELD: 3 SERVING SIZE: 3 people
Amount Per Serving: CALORIES: 787