• 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!