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.
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.