Copycat Cheesecake Factory Bang Bang Chicken & Shrimp

Submitted by crosstownsweets

"Chicken, shrimp, and veggies cooked in coconut milk, served with peanut sauce."

 

• Ready In: 45mins
• Ingredients: 31
• Serves: 4

ingredients

• Bang Bang Chicken and Shrimp

• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 inch piece fresh ginger, minced
• 2 small carrots, julienned
• 1 small zucchini, julienned
• 2 chicken breasts, cut into bite-sized pieces
• 1 tablespoon flour
• 1 1⁄2 tablespoons red curry paste
• 1 (14 ounce) can coconut milk
• 1 vegetable bouillon cube
• 1⁄2 teaspoon himalayan salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup frozen peas
• 1⁄2 lb shrimp, peeled and deveined
• 1 egg, beaten
• 1⁄4 cup flour
• 1⁄4 cup shredded coconut
• 1⁄4 teaspoon himalayan salt
• 1 pinch pepper
• 2 tablespoons coconut oil
• 2 green onions, sliced
• peanuts and sesame seeds (to garnish)

• Peanut Sauce

• 1⁄2 cup chunky peanut butter
• 1 garlic clove, minced
• 2 tablespoons honey
• 1 tablespoon fish sauce
• 2 teaspoons coconut aminos (or soy sauce)
• 2 tablespoons coconut milk
• 3 tablespoons lime juice
• 1 pinch cayenne pepper

directions

1. Chicken and Shrimp:

2. In a sauté pan over medium high heat, add 1 tablespoon of coconut oil and sauté onion, garlic and ginger until soft and golden, about 5 minutes. Add carrots and zucchini and sauté for another 3 minutes. Remove the veggies from the pan and set aside. Add flour to bite-sized pieces of chicken and mix to combine. Sauté the chicken in 1 tablespoon of coconut oil for 3 minutes until golden brown. Add the veggies back to the pan and season with the 1/4 teaspoon of salt and pinch of pepper. Add the curry paste, coconut milk, and vegetable bouillon and bring to a simmer. Add the frozen peas and simmer, stirring often, for 10 minutes.
3. In the meantime, prepare the shrimp. Place the beaten egg in one bowl, then the shredded coconut , flour, salt and pepper into another bowl. Dip the shrimp into the beaten egg first, then into the coconut and flour mixture. Sauté shrimp in 2 tablespoons of coconut oil over medium high heat until crispy and golden brown, about 1 to 2 minutes per side depending on the size of your shrimp. Place on top of the chicken and veggies in coconut sauce. Garnish with scallions, peanuts and sesame seeds. Drizzle with peanut sauce.

4. Peanut Sauce:

5. Combine all ingredients and serve.