Bang Bang Chicken and Shrimp

My husband and I recently dined at one of my favorite restaurants-The Cheesecake Factory! Not only do they have some of the best cheesecakes ever made, they also have fabulous food. Whenever we go there I am always torn between my two favorites-spicy cashew chicken or bang bang chicken and shrimp. After a few minutes of trying to decide, I finally chose the bang bang chicken and shrimp. Luckily Andrew ordered the spicy cashew chicken, so we both picked off each others plate! :) I knew I had to create this amazing dish at home for my family and friends. This spicy Thai dish is bursting with the flavors of curry, peanut, chile and coconut, sautéed with vegetables and served over jasmine rice. Make this the next time you have company over and they will swear you ordered carry out!

Bang Bang Chicken and Shrimp

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Ingredients:

  • 1 cup sweetened coconut, flaked
  • 2 teaspoons chili oil
  • 1/4 cup onion, minced
  • 2 tablespoons minced garlic cloves
  • 2 teaspoons ginger, minced
  • 1 cup chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground turmeric
  • 3 cups coconut milk
  • 2 medium carrots, julienned
  • 1 small zucchini, julienned
  • 1/2 cup frozen peas
  • 1/4 cup creamy peanut butter
  • 2 tablespoons water
  • 4 teaspoons sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili oil
  • 4 chicken breast fillets
  • 32 large raw shrimp, shelled
  • 1/2 cup cornstarch, divided
  • 1 cup vegetable oil
  • 4 cups cooked jasmine rice
  • 1 teaspoon dried parsley, crumbled
  • 4 tablespoons peanuts
  • 4 green onions, julienned
Directions:

  1. Preheat oven to 300 degrees F. Spread coconut on a baking sheet and toast 20-25 minutes or until lightly browned. Stir the coconut around every 10 minutes so that it browns evenly. Allow to cool.
  2. In a large saucepan over medium heat, heat chili oil. Add the onion, garlic, and ginger. Sauté for about 30 seconds then add the chicken broth. Add cumin, coriander, paprika, salt, black pepper, and turmeric and stir to combine. Simmer for 5 minutes then add the coconut milk. Bring mixture back to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots, zucchini and frozen peas. Simmer mixture for 10 minutes or until carrots become tender.
  3. In a small saucepan over medium heat, combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil. Heat just until mixture begins to bubble, then cover the pan and remove from the heat.
  4. Cut the chicken breasts into bite-size pieces, coat the chicken with 1/4 cup corn starch, set aside. In a separate bowl combine shrimp with 1/4 cup corn starch, set aside. Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté until no longer pink.  Add the shrimp to the pan and cook 3 to 5 minutes, then remove to paper towels to drain.
  5. To serve, fill a small soup bowl with 1 cup of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap, 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 vegetable sauce over the chicken and shrimp, being careful not to get any sauce on top of the rice. Drizzle peanut sauce over the dish concentrating most of it on the rice. Sprinkle 1/4 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 1/4 cup of toasted coconut over the chicken and shrimp.

Source: adapted from food.com

 

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