Bang Bang Chicken and Shrimp a la Cheesecake Factory

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Bang Bang Chicken and Shrimp a la Cheesecake Factory

Foodie Made Simple Version                                        Cheesecake Factory Version

“A spicy Thai dish with the flavors of curry, peanut, chili, and coconut. Sautéed with vegetables and served over rice.” Adapted from Cheesecake Factory

Ingredients:

 Curry Sauce

• 2 Teaspoons chili oil
• 1/4 Cup minced onion
• 2 Tablespoons minced garlic
• 2 Teaspoons minced ginger
• 1 Cup chicken broth
• 1/2 Teaspoon ground cumin
• 1/2 Teaspoon ground coriander
• 1/2 Teaspoon paprika
• 1/4 Teaspoon salt
• 1/4 Teaspoon ground black pepper
• 1/4 Teaspoon ground mace or 1/8 Teaspoon nutmeg
• 1/4 Teaspoon turmeric
• 3 Cups Coconut Milk
• 3 Medium carrots, julienned
• 2 Small zucchini, julienned
• 1/2 Cup frozen peas
• 1 Tablespoon cornstarch, mixed with 1 Tablespoons water, for thickening

Peanut Sauce

• 1/4 Cup creamy peanut butter
• 4 Tablespoons water
• 4 Teaspoons sugar
• 1 Tablespoon soy sauce
• 1 Teaspoon rice vinegar
• 1 Teaspoon lime juice

Chicken and Shrimp

• 12 ounces chicken breasts
• 8 ounces cooked shrimp, shelled and deveined

• 2 Cups cooked brown rice

Garnish

• 1/2 Cups flaked coconut
• 1/2 Teaspoon dried parsley, crumbled
• 2 green onions, julienned

Preparation:

Curry Sauce:

Heat the chili oil in a large saucepan over medium heat. When the oil is hot add onion, garlic, and ginger.

Sauté about 60 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well.

Simmer sauce for 5 minutes on low heat.

Add Coconut milk. Bring mixture back to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add cornstarch mix to thicken, if necessary.

Add the julienned carrots and zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender.

Peanut Sauce:

Combine peanut butter, water, sugar, soy sauce, rice vinegar, and lime juice in saucepan over medium heat. Heat just until mixture begins to bubble, then cover pan and remove from the heat.

Toast Coconut:

Preheat oven to 300 degrees. Spread coconut in thin layer on a baking sheet. Place coconut in oven. Stir coconut every 2 – 3 minutes to insure it browns evenly. Watch carefully. After 5 -10 minutes the coconut should be light brown. Remove from oven cool. If you use shredded coconut, it cooks much more quickly.

Chicken and Shrimp:

Cut the chicken breasts into bite-size pieces. Cook the chicken and shrimp until cooked through, set aside.

Assembly:

Fill small soup bowl with 1/2 cup of brown rice. Press down on the rice to firmly pack. Invert the bowl onto the center of a plate, remove bowl after rice had dropped to form a pile of rice in the center of each plate. Arrange equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp. Avoid getting sauce on top of the rice. Drizzle peanut sauce over the dish concentrating most of the peanut sauce on the rice. Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the rice. Add a tablespoon of chopped peanuts (optional) on the parsley, then place a pile of julienned green onions on top. Sprinkle 1-2 tablespoons of toasted coconut over the chicken and shrimp.

Tools Used:

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