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.
Ingredients
- 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
- 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)
- Chopped roasted peanuts
- Toasted shredded unsweetened coconut
- Sesame seeds (white or black)
- Minced scallion, dark green parts only
- Fresh lime zest
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.
