Copycat Cheesecake Factory Bang Bang Chicken and Shrimp

Copycat Cheesecake Factory Bang Bang Chicken and Shrimp
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

Copycat Cheesecake Factory Bang Bang Chicken and Shrimp - a replica of the popular Bang Bang Chicken and Shrimp, it's out of this world delicious!

Course: Main Course
Cuisine: American
Servings: 4
Calories: 703 kcal
Author: Joanna Cismaru
Ingredients
Curry Coconut Sauce
1 tsp olive oil
1 tsp sesame oil
1/8 tsp red pepper flakes
2 cloves garlic minced
1 small onion chopped
1 tsp ginger minced
1/2 cup water
1/2 tsp cumin ground
1/2 tsp coriander ground
1 tsp paprika
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
1/4 tsp allspice
1/4 tsp turmeric
14 fl oz coconut milk (1 can)
1 medium carrot julienned
1 small zucchini julienned
1/2 cup peas frozen
Peanut Sauce
1/4 cup peanut butter creamy
2 tbsp water
1 tbsp sugar
1 tbsp soy sauce reduced salt
1 tsp rice vinegar
1 tsp lime juice
1/8 tsp red pepper flakes
Chicken and Shrimp
1 chicken breast cut into bite size pieces
10 medium shrimp shelled
1/4 cup cornstarch
2 tbsp vegetable oil
2 cups rice cooked
Garnish
1/2 cup flaked coconut toasted
1/4 cup peanuts chopped
2 green onions julienned or chopped
sesame seeds optional

Instructions

Chicken and Shrimp
Heat the 2 tbsp of vegetable oil in a large skillet. Season chicken pieces and shrimp generously with salt and pepper. Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch. Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden. Remove from skillet and add shrimp. Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.

Peanut Sauce
To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble; cover and remove pan from heat.

Coconut Curry
In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat. Add chopped onion, garlic and ginger and cook just until onion is translucent. Add spices and water and stir well. Bring to a boil, then add coconut milk and bring the mixture back up to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens. Add julienned carrots and zucchini, then peas. Cook for another 10 minutes or until carrots are tender.

Assemble plates
Divide the rice into 4 plates. Add chicken and shrimp, dividing them equal among the 4 plates. Spoon the coconut curry over chicken and shrimp. Drizzle peanut sauce over the dice. Top with crushed peanuts, sesame seeds if desired, green onions and some of the flaked coconut.

Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.