COPYCAT CHEESECAKE FACTORY BANG BANG CHICKEN & SHRIMP
Make and share this Copycat Cheesecake Factory Bang Bang Chicken & Shrimp recipe from Food.com.
Provided by crosstownsweets
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 31
Steps:
- Chicken and Shrimp:.
- In a sauté pan over medium high heat, add 1 tablespoon of coconut oil and sauté onion, garlic and ginger until soft and golden, about 5 minutes. Add carrots and zucchini and sauté for another 3 minutes. Remove the veggies from the pan and set aside. Add flour to bite-sized pieces of chicken and mix to combine. Sauté the chicken in 1 tablespoon of coconut oil for 3 minutes until golden brown. Add the veggies back to the pan and season with the 1/4 teaspoon of salt and pinch of pepper. Add the curry paste, coconut milk, and vegetable bouillon and bring to a simmer. Add the frozen peas and simmer, stirring often, for 10 minutes.
- In the meantime, prepare the shrimp. Place the beaten egg in one bowl, then the shredded coconut , flour, salt and pepper into another bowl. Dip the shrimp into the beaten egg first, then into the coconut and flour mixture. Sauté shrimp in 2 tablespoons of coconut oil over medium high heat until crispy and golden brown, about 1 to 2 minutes per side depending on the size of your shrimp. Place on top of the chicken and veggies in coconut sauce. Garnish with scallions, peanuts and sesame seeds. Drizzle with peanut sauce.
- Peanut Sauce:.
- Combine all ingredients and serve.
Nutrition Facts : Calories 813.4, Fat 60, SaturatedFat 35.9, Cholesterol 164.3, Sodium 1400.4, Carbohydrate 39.2, Fiber 5.5, Sugar 18, Protein 37.8
COCONUT CHICKEN (CLONE OF CHEESECAKE FACTORY'S BANG BANG CHICKEN
This is out of the Sacramento Bee as submitted by Stacy Silvey, who states it is a recipe she adapted from the South Beach Diet Cookbook. This tastes exactly like the Cheesecake Factory version.
Provided by Chabear01
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes per side or until browned and no longer pink in the center. Remove chicken to a plate and set aside.
- Heat the broth in the same skillet. Add onion, garlic, cilantro, ginger, lemon zest, cumin and turmeric and cook for 5 minutes or until the onion is tender but not browned. Stir in coconut milk, nuts, sugar, red pepper and shrimp. Return the chicken to the skillet, cover and simmer for 10 minutes or until the chicken is heated through.
- Remove the chicken and shrimp to a plate and keep warm. DO NOT discard the sauce in the pan.
- In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup. Evenly divide the chicken and shrimp among 4 plates.
- Top with sauce and garnish with green onion.
Nutrition Facts : Calories 492.9, Fat 25.7, SaturatedFat 13.8, Cholesterol 286.8, Sodium 378.6, Carbohydrate 12.6, Fiber 2.6, Sugar 8.1, Protein 52.8
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