Copycat Cheesecake Factory Bang Bang Chicken and Shrimp Recipe
One of my favorite dishes to order from Cheesecake Factory is Bang Bang Chicken and Shrimp. This special recipe features delicious coconut curry over a bed of shrimp and chicken, drizzled with an insanely yummy peanut sauce. I'm in love!
Ingredients
Curry Coconut Sauce:
- 1 tso Olive oil
- 1 tsp Sesame oil
- ⅛ tsp Red pepper flakes
- 2 cloves Garlic minced
- 1 small Onion chopped
- 1 tsp Ginger minced
- ½ cup Water
- ½ tsp ground Cumin
- ½ tsp ground Coriander
- 1 tsp Paprika
- ¼ tsp Salt or to taste
- ¼ tsp Pepper or to taste
- ¼ sp Allspice
- ¼ tsp Turmeric
- 1 can Coconut milk
- 1 medium Carrot julienned
- 1 small Zucchini julienned
- ½ cup Frozen peas
Peanut Sauce:
- ¼ cup Creamy peanut butter
- 2 tbsp Water
- 1 tbsp Sugar
- 1 tbsp Reduced salt soy sauce
- 1 tsp Rice vinegar
- 1 tsp Lime juice
- ⅛ tsp Red pepper flakes
Chicken and Shrimp:
- 1 Chicken breast cut into bite-size pieces
- 10 medium Shrimp shelled
- ¼ cup Cornstarch
- 2 tbsp Vegetable oil
- 2 cups Cooked rice
Garnish:
- ½ cup flaked Coconut toasted
- ¼ cup Peanuts chopped
- 2 Green onions julienned or chopped
- Sesame seeds optional
Instructions
Chicken and Shrimp:
- Heat 2 tablespoons of vegetable oil in a large skillet.
- Season chicken pieces and shrimp generously with salt and pepper.
- Sprinkle cornstarch over the chicken and shrimp, ensuring each piece is fully coated.
- Add the coated chicken to the skillet and cook for a couple of minutes per side until slightly golden. Remove from skillet.
- Add shrimp to the skillet and cook for a couple of minutes until slightly pink. Remove from skillet and set aside.
Peanut Sauce:
- In a small saucepan, combine all peanut sauce ingredients.
- Heat just until the mixture begins to bubble, then cover and remove from heat.
Coconut Curry:
- In a medium saucepan, heat olive oil, sesame oil, and crushed red pepper flakes over medium heat.
- Add chopped onion, garlic, and ginger. Cook until the onion is translucent.
- Add spices and water, stirring well.
- Bring to a boil, then add coconut milk and return to a boil.
- Reduce heat and simmer for about 20 minutes or until the sauce thickens.
- Add julienned carrots, zucchini, and peas. Cook for another 10 minutes or until the carrots are tender.
Assemble Plates:
- Divide the rice into 4 plates.
- Evenly distribute the chicken and shrimp among the 4 plates.
- Spoon the coconut curry over the chicken and shrimp.
- Drizzle peanut sauce over the dish.
- Top with crushed peanuts, sesame seeds (if desired), green onions, and flaked coconut.