Bang Bang Chicken and Shrimp

prep time:: 20 minutes
total time:: 1 hour

Serves 4

Laura Peterson

A close replica of the Bang Bang Chicken and Shrimp from Cheesecake Factory

ingredients

Curry Sauce:
2 tsp chili oil
1/4 cup onion
2 TBL minced garilc cloves
2 tsp ginger
1 cup broth
1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp mace
1/4 tsp tumeric
3 cups coconut milk
2 medium carrots,julienned
1 small zucchini,julienned
1/2 cup frozen peas
Peanut Sauce:
1/4 cup creamy peanut butter
2 TBL water
4 tsp sugar
1 tsp soy sauce
1 tsp rice vinegar
1 tsp lime juice
1/2 tsp chili oil
Meats:
2 chicken breast fillets
16 large raw shrimp, shelled
1/4 cup cornstarch
1/2 cup vegetable oil
4 cups cooked white rice
Garnish:
1 1/2 cups flaked coconut
1/2 tsp dried parsley, crumbled
2 TBL peanuts
2 green onion, julienned

directions

1
1. Make the curry sauce by heating the chili oil in a large sauce pan over medium heat. When the oil is hot add the onion, garlic and ginger. Saute for about a 30 seconds then add the chicken broth. Add the spices(cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well. Simmer for 5 minutes then add the coconut milk. Bring mixture back up to boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots and zucchini, and frozen peas. Simmer mixture for 10 minutes or until carrots become tender.
2
2. Make peanut sauce by combining peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove from heat.
3
3.Toast flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn’t get to dark. After 25 to 30 minutes the coconut should be light brown. Take out of the oven and let it cool.
4
4. Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and saute if for a couple of minutes,turning as it cooks. Add the shrimp to the pan. Cook the shrimp and chicken for a couple of minutes, or until DONE, then remove everything to a rack or towel to drain.
5
5. Build two plates(or you can divide the meal into four portions) by filling a soup bowl with 2 cups if white rice.Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.