Bang Bang Chicken and Shrimp is a dish that will taste just like the takeout version of your favorite food. The recipe does not contain that many ingredients, and it is actually very easy to make. All you need is Chicken and Shrimp, Thai Chili Sauce, honey and rice vinegar. When this is tasted at your local restaurant, it seems like there must be a ton of ingredients, no recipe should be this simple.
Ingredients
1cupsweetened coconut, flaked
2teaspoonschili oil
1/4cuponion, minced
2tablespoonsminced garlic cloves
2teaspoonsginger, minced
1cupchicken broth
1/2teaspoonground cumin
1/2teaspoonground coriander
1/2teaspoonpaprika
1/4teaspoonsalt
1/4teaspoonground black pepper
1/4teaspoonground mace
1/4teaspoonground turmeric
3cupscoconut milk
2medium carrots, julienned
1small zucchini, julienned
1/2cupfrozen peas
1/4cupcreamy peanut butter
2tablespoonswater
4teaspoonssugar
1tablespoonsoy sauce
1teaspoonrice vinegar
1teaspoonlime juice
1/2teaspoonchili oil
4chicken breast fillets
32large raw shrimp, shelled
1/2cupcornstarch, divided
1cupvegetable oil
4cupscooked jasmine rice
1teaspoondried parsley, crumbled
4tablespoonspeanuts
4green onions, julienned
Instructions
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. You just want to toast the coconut.
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 the 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 the mixture for 10 minutes or until carrots become tender.
In a small saucepan over medium heat, combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil. Heat just until the mixture begins to bubble, then cover the pan and remove from the heat.
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.
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 bang bang chicken and shrimp 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.