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Cheesecake Factory-Style Bang-Bang Chicken and Shrimp

COOK TIME
15 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(78)
Make-Ahead Bang Bang Chicken and Shrimp inspired by the Cheesecake Factory
Make-Ahead Bang Bang Chicken and Shrimp inspired by the Cheesecake FactoryCasey Barber
COOK TIME
15 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(78)

Ingredients

For the sauce
  • 1 tablespoon vegetable or canola oil
  • 1 large carrot, shredded with the large shredding disc of a food processor or thinly sliced into 2-inch batons
  • 1 small zucchini, shredded with the large shredding disc of a food processor or thinly sliced into 2-inch batons
  • 1 medium red bell pepper, thinly sliced into 2-inch batons
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 14-ounce can unsweetened coconut milk
  • 1/4 cup creamy peanut butter
  • 2 tablespoons packed light brown sugar
  • For the finished dish
  • 1 pound cooked chicken breast, sliced into bite-size pieces (See cooks' notes below)
  • 1/2 pound cooked shrimp, tails removed (See cooks' notes below)
  • 2/3 cup frozen peas
  • 2 cups cooked white rice (See cooks' notes below)
  • For the garnish (all optional)
  • Chopped roasted peanuts
  • Toasted shredded unsweetened coconut
  • Sesame seeds (white or black)
  • Minced scallion, dark green parts only
  • Fresh lime zest
  • Chef notes

    The Cheesecake Factory's Bang-Bang Chicken and Shrimp might be a splurge at the restaurant, but it's a steal when you make it at home.

    For the chicken: Use leftovers or purchase precooked chicken, or bake 1 1-lb chicken breast in a 375 degree F oven for about 20 minutes or poach for 10-15 minutes on the stove-top or in the microwave, until a thermometer inserted into the thickest part of the breast registers 165˚F. Chicken can be cooked up to 1 day in advance.

    For the shrimp: Buy precooked shrimp from the fish counter at the grocery store or thaw frozen pre-cooked shrimp, both up to 1 day in advance, to quickly heat in the sauce. 

    For the rice: Cook rice according to package directions, up to three days in advance. Plain white rice, brown rice, jasmine rice and basmati rice would all be nice with this dish.

    Preparation

    DO-AHEAD: Make the sauce

    Heat the oil in a large skillet over medium heat. Add the carrot, zucchini and bell pepper and cook, stirring occasionally, for 3-4 minutes until the vegetables start to soften.

    Stir in the curry powder, salt and pepper, then stir in the coconut milk, peanut butter and brown sugar. Bring to a simmer and cook for 5 minutes.

    Pour into a lidded container and refrigerate for up to 2 days.

    DINNERTIME: Reheat and serve

    Pour the sauce into a large skillet and bring to a simmer. Stir in the chicken, shrimp, and peas and cook just until warmed through.

    Divide between 4 bowls and scoop 1/2 cup rice into each bowl.

    Garnish with your choice of peanuts, coconut, sesame seeds, scallions, and/or lime zest if desired. 

    Related: Try our take on P.F. Chang's Chicken Lettuce Wraps