Tuesday, September 7, 2010

Restaurant Remake: Bang Bang Chicken & Shrimp from CCF

One of my favorite dishes to eat at The Cheesecake Factory is Bang Bang Chicken and Shrimp. It's a curry-flavored dish with coconut and peanuts on top, plenty of veggies (zuchinni and peas) and your choice of chicken or shrimp or both. Give this a try and see what you think!

Bang Bang Chicken & Shrimp
Curry Sauce
2 teaspoons chili oil 1/4 teaspoon salt

1/4 cup onion
1/4 teaspoon ground black pepper

2 tablespoons minced garlic cloves
1/4 teaspoon ground mace

2 teaspoons ginger
1/4 teaspoon turmeric

1 cup chicken broth
3 cups coconut milk

1/2 teaspoon ground cumin
2 medium carrots, julienned

1/2 teaspoon ground coriander
1 small zucchini, julienned

1/2 teaspoon paprika
1/2 cup frozen peas
Peanut Sauce
1/4 cup creamy peanut butter
1/2 teaspoon chili oil
2 tablespoons water

4 teaspoons sugar

1 tablespoon soy sauce

1 teaspoon rice vinegar

1 teaspoon lime juice

1 1/2 cups flaked coconut
2 tablespoons peanuts

1/2 teaspoon dried parsley, crumbled 2 green onions, julienned

2 chicken breast fillets
1/4 cup cornstarch

16 large raw shrimp, shelled
1/2 cup vegetable oil
4 cups cooked white rice

1. Start with preparing 4 cups of rice in your rice cooker. Toast your coconut in a 300-degree oven while you prepare the rest. Stir every 5 minutes, up to 20 minutes for golden coconut, depending on the heat of your oven. Let cool.
2. Cut chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks. Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
3. Curry sauce: Heat the chili oil in the same large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté for about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well. Simmer for 5 minutes before adding the coconut milk. Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots and zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender.
4. Peanut sauce: Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
5. Serve with rice and curry, garnish with peanut sauce, peanuts, parsley, green onions and toasted coconut
Makes 4-6 servings.

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