Cheesecake Factory Bang Bang Chicken and Shrimp by Todd Wilbur

Total Time
50mins
Prep
20 mins
Cook
30 mins

From www.TopSecretRecipes.com This is a replica of the Bang Bang Chicken and Shrimp I found online. I enjoyed the meal at Cheesecake, and I think this is very close to it.

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Ingredients

Nutrition

Directions

  1. Make the curry sauce by heating the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté for about about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well. Simmer for 5 minutes then add the coconut milk. Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots and zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender.
  2. Make peanut sauce by combining peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
  3. Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.
  4. Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks. Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
  5. Build the two plates (or you can divide the meal into four portions) by filling a soup bowl with 2 cups of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
  6. Drizzle peanut sauce over the dish concentrating most of it on the rice. Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the rice. Add a tablespoon of chopped peanuts on the parsley, then place a pile of julienned green onions on top. Sprinkle 1/2 cup to 3/4 cup of toasted coconut over the chicken and shrimp and serve it up.
Most Helpful

2 5

I eat this meal all the time at the Cheesecake Factory and even though it was a good attempt, I don't think it tasted exactly like a copy cat. It actually tasted nothing like the cheesecake factory version - maybe the peanut sauce was right on target but the actual curry, no. But good try, we still ate it so that's saying a lot.

5 5

This is my fave dish at the Cheesecake Factory and I wasn't disappointed with this recipe! It's pretty labour intensive and creates a lot of dishes, but I used store bought peanut sauce to save on a bit of the work - it's such a small part of the dish I figured it wouldn't matter, and it didn't. Great recipe!!

5 5

My whole family LOVES this dish! This is the second time I have made this and when I announced this as dinner last night, my teenage daughter postponed her plans to go to a friend's party. It is labor intensive and is a mess to clean up, but it is well worth it. In making this twice, however, I have learned a couple of things: don't skimp on the chili oil (the bit of heat is a big part of the appeal), and I saved some effort by using store bought peanut sauce (saves a lot of time and dishes). Also decided that the zukes are not necessary unless you have them in your garden or really like them (they don't add any flavor or color). Great addition to my family's favorite meal list.