Copycat Cheesecake Factory Bang Bang Chicken and Shrimp
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
703 kcal
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Course
Main Course, Dinner
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Cuisine
American
Copycat Cheesecake Factory Bang Bang Chicken and Shrimp
Description
The recipe involves coating seasoned chicken pieces and shrimp with cornstarch, then pan-frying them separately until lightly golden and cooked. The curry coconut sauce is prepared by sautéing onions, garlic, ginger, and spices, then simmering with coconut milk and vegetables like julienned carrot, zucchini, and peas to develop savory flavor.
The peanut sauce blends creamy peanut butter with water, sugar, soy sauce, rice vinegar, lime juice, and red pepper flakes, heated gently until combined. The cooked chicken and shrimp are combined with the sauces and served over cooked rice. Garnishes of toasted flaked coconut, chopped peanuts, green onions, and optional sesame seeds add texture and nutty brightness.
This fusion dish delivers a balance of creamy, spicy, and sweet flavors with contrasting crispy protein pieces and soft vegetables, providing a satisfying meal experience reminiscent of Cheesecake Factory’s popular recipe.
Ingredients
Curry Coconut Sauce
- 1 teaspoon olive oil
- 1 teaspoon sesame oil
- ⅛ teaspoon red pepper flakes
- 2 cloves garlic minced
- 1 small onion chopped
- 1 teaspoon ginger minced
- ½ cup water
- ½ teaspoon cumin ground
- ½ teaspoon Coriander ground
- 1 teaspoon paprika
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon allspice
- ¼ teaspoon Turmeric
- 14 fluid ounces coconut milk (1 can)
- 1 medium carrot julienned
- 1 small zucchini julienned
- ½ cup pea frozen
Peanut Sauce
- ¼ cup peanut butter creamy
- 2 tablespoon water
- 1 tablespoon sugar
- 1 tablespoon soy sauce reduced salt
- 1 teaspoon rice vinegar
- 1 teaspoon lime juice
- ⅛ teaspoon red pepper flakes
Chicken and Shrimp
- 1 chicken breast cut into bite size pieces
- 10 medium Shrimp shelled
- ¼ cup cornstarch
- 2 tablespoon vegetable oil
- 2 cups rice cooked
Garnish
- ½ cup coconut toasted, flaked
- ¼ cup peanuts chopped
- 2 green onions julienned or chopped
- sesame seeds optional
Instructions
Chicken and Shrimp
- Heat the 2 tbsp of vegetable oil in a large skillet. Season chicken pieces and shrimp generously with salt and pepper. Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch. Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden. Remove from skillet and add shrimp. Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.
Peanut Sauce
- To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble; cover and remove pan from heat.
Coconut Curry
- In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat. Add chopped onion, garlic and ginger and cook just until onion is translucent. Add spices and water and stir well. Bring to a boil, then add coconut milk and bring the mixture back up to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens. Add julienned carrots and zucchini, then peas. Cook for another 10 minutes or until carrots are tender.
Assemble plates
- Divide the rice into 4 plates. Add chicken and shrimp, dividing them equal among the 4 plates. Spoon the coconut curry over chicken and shrimp. Drizzle peanut sauce over the dice. Top with crushed peanuts, sesame seeds if desired, green onions and some of the flaked coconut.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 703 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 703kcal | 35% |
| Carbohydrates | 51g | 17% |
| Protein | 14g | 28% |
| Fat | 52g | 80% |
| Saturated Fat | 34g | 170% |
| Cholesterol | 6mg | 2% |
| Sodium | 414mg | 17% |
| Potassium | 721mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 3125IU | 63% |
| Vitamin C | 18.2mg | 20% |
| Calcium | 97mg | 10% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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