This recipe is a big hit in our family—I can’t get enough of our Bang Bang Chicken and Shrimp! It’s just so good! Imagine the taste of your favorite restaurant takeaway, but right in your kitchen. All you need for this dish is chicken, shrimp, Thai chili sauce, honey, and rice vinegar. It’s a simple dinner that’s both satisfying and mouthwatering!
Now, what can we serve alongside our delicious Bang Bang Chicken and Shrimp? How about some Dirty Rice, Deviled Egg Potato Salad, Cucumber Salad, or Pickled Beets and Goat Cheese Salad?
Before you freeze any leftovers of our Bang Bang Chicken and Shrimp, be sure to let them cool down completely. This helps keep the flavors and textures intact when you thaw them out later.
Once they’re cooled, label your containers and pop them in the freezer. Just remember, the best quality is within two to three months of freezing. Enjoy!
Bang Bang Chicken and Shrimp Recipe
Equipment
- Mixing bowls
- Cutting Board
- Knife
- Small saucepan
Ingredients
For the Chicken and Shrimp:
- 1 Chicken breast
- 1/4 cup Cornstarch
- 2 cups Rice
- 10 medium Shrimp
- 2 tbsp Vegetable oil
- 1/2 cup flaked Coconut
- 2 Green onions
- 1/4 cup Peanuts
- Sesame seeds for garnish
For the Peanut Sauce:
- 2 tbsp Water
- 1 tbsp Soy sauce
- 1 tsp Lime juice
- 1/4 cup Peanut butter
- 1 tbsp Sugar
- 1 tsp Rice vinegar
- 1/8 tsp Red pepper flakes
Instructions
- Pour 2 tablespoons of vegetable oil into a large skillet and heat over medium-high heat.
- Generously season the chicken and shrimp with salt and pepper.
- Sprinkle cornstarch over the chicken and shrimp, ensuring they are fully coated.
- Add the coated chicken to the skillet and cook until it turns slightly golden, about 2 minutes per side.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add the shrimp and cook until they turn slightly pink, about 2 minutes per side.
- Remove the shrimp from the skillet and set them aside.
- In a small saucepan, combine 2 tablespoons of water, 1 tablespoon of soy sauce, 1 teaspoon of lime juice, 1/4 cup of peanut butter, 1 tablespoon of sugar, 1 teaspoon of rice vinegar, and 1/8 teaspoon of red pepper flakes.
- Heat the mixture over medium heat until it gently bubbles, stirring constantly to ensure a smooth blend.
- Cover the saucepan and remove it from the heat, letting the flavors meld together.
Notes
- It literally took me only three minutes to prepare this peanut sauce. However, if you’re short on time, you can use store-bought peanut sauce as a convenient alternative.
- If you like it spicy, stir in some sriracha or cayenne pepper. Both are great for adding more heat.
- Red pepper flakes are another excellent option to turn up the spice level.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 355 kcal |
| Carbohydrates | 24g |
| Protein | 20g |
| Fat | 19g |
| Cholesterol | 52mg |
| Sodium | 453mg |
| Fiber | 3g |
| Sugar | 2g |
| Iron | 1mg |
Can I Make the Peanut Sauce Ahead of Time?
Absolutely! Prepare the peanut sauce in advance and store it in the refrigerator. Remember to reheat gently before serving.
Can I Leave Out Any Ingredients in the Peanut Sauce For Dietary Reasons?
Of course! Feel free to adjust the peanut sauce ingredients to accommodate dietary preferences or restrictions. Omit or substitute ingredients as needed.
Do I Need to Use Cornstarch to Coat the Chicken and Shrimp?
Cornstarch is essential for achieving a crispy texture on the chicken and shrimp when cooked. It helps create that delightful golden and crunchy exterior.
