Bang Bang Chicken & Shrimp copycat

By GratefulSea

This is a copycat recipe from the Cheesecake Factory menu. The sauce can be made up to two days ahead of time, making the recipe a fast one to put together

Ingredients

• GARNISHES (all optional):
• SAUCE
• 1Tablespoon1 Tablespoon vegetable or canola oil
• 1large1 large carrot, shredded with the large shredding disc of a food processor or thinly sliced into 2-inch batons
• 1small1 small zucchini, shredded with the large shredding disc of a food processor or thinly sliced into 2-inch batons
• 1medium1 medium red bell pepper, thinly sliced into 2-inch batons
• 3/4teaspoon3/4 teaspoon curry powder
• 1/2teaspoon1/2 teaspoon salt
• 1/2teaspoon1/2 teaspoon freshly ground black pepper
• 114-ounce can1 14-ounce can unsweetened coconut milk
• 1/4cup1/4 cup creamy peanut butter
• 2Tablespoons2 Tablespoons packed light brown sugar
• FINISHED DISH
• 1pound1 pound cooked chicken breast, sliced into bite-size pieces (See cooks' notes below)
• 1/2pound1/2 pound cooked shrimp, tails removed (See cooks' notes below)
• 2/3cup2/3 cup frozen peas
• 2cups2 cups cooked white rice (See cooks' notes below)
• chopped roasted peanuts
• toasted shredded unsweetened coconut
• sesame seeds (white or black)
• minced scallion, dark green parts only
• fresh lime zest
• COOK'S NOTES
• For the shrimp: Buy precooked shrimp from the fish counter at the grocery store or thaw frozen pre-cooked shrimp, both up to 1 day in advance, to quickly heat in the sauce.
• For the rice: Cook rice according to package directions, up to three days in advance. Plain white rice, brown rice, jasmine rice and basmati rice would all be nice with this dish.

Preparation

Step 1

SAUCE
Heat the oil in a large skillet over medium heat. Add the carrot, zucchini and bell pepper and cook, stirring occasionally, for 3-4 minutes until the vegetables start to soften.

Stir in the curry powder, salt and pepper, then stir in the coconut milk, peanut butter and brown sugar. Bring to a simmer and cook for 5 minutes.

Pour into a lidded container and refrigerate for up to 2 days.

FINISHED DISH
Pour the sauce into a large skillet and bring to a simmer. Stir in the chicken, shrimp, and peas and cook just until warmed through.

Divide between 4 bowls and scoop 1/2 cup rice into each bowl.

Garnish with your choice of peanuts, coconut, sesame seeds, scallions, and/or lime zest if desired.