Bang, Bang Chicken and Shrimp - Cheesecake Factory Copycat

Curry Coconut Sauce:

• 1 tsp Olive Oil
• 1 tsp Sesame Oil
• 1/8 tsp Red Pepper Flakes
• 2 cloves Garlic minced
• 1 small Onion chopped
• 1 tsp Ginger minced
• 1/2 C Water
• 1/2 tsp ground Cumin
• 1/2 tsp ground Coriander
• 1 tsp Paprika
• 1/4 tsp Salt or to taste
• 1/4 tsp Pepper or to taste
• 1/4 tsp Allspice
• 1/4 tsp Turmeric
• 14 fl oz Coconut Milk (1 can- not a carton!)
• 1 small Zucchini (julienned)
• 1 medium Carrot (julienned)
• 1/2 C Peas (Frozen)

Peanut Sauce

• 1/4 C Peanut Butter, creamy
• 2 Tbsp Water
• 1 Tbsp Sugar
• 1 Tbsp Soy Sauce, reduce salt
• 1 tsp Rice Vinegar
• 1 tsp Lime Juice
• 1/8 tsp Red Pepper Flakes

Chicken and Shrimp

• 2 Chicken Breast, cut into bite size pieces
• 10 medium Shrimp, shelled
• 1/4 C Cornstarch
• 2 Tbsp Vegetable Oil
• 2 C Rice Cooked

Garnish

• 1/2 C Flaked Coconut, toasted
• 1/4 C Peanuts, chopped
• 2 Green Onion, julienned or chopped
• Sesame Seeds, optional

Coconut Curry 

1. In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat.  
2. Add chopped onions, garlic and ginger and cook until onion is translucent.  
3. Add spices and water and stir well then bring to a boil. Add the coconut milk and bring mixture back to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens.  
4. Add julienned carrots and zucchini, then peas.  Cook for another 10 minutes or until carrots are tender.

Chicken and Shrimp Instructions:

1. Heat 2 tbsp. of vegetable oil in a large skillet. 
2. Season chicken pieces and shrimp generously with salt and pepper.  Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch.  
3. Add the coated chicken to the skillet and cook for a couple of minutes per side, until slightly golden.  
4. Remove from skillet and add shrimp.  Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.

Peanut Sauce.

1. To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble take off from heat right away; cover and remove pan from heat.

Assemble on plate as follows:

• Rice
• Chicken & Shrimp
• Coconut Curry
• Peanut Sauce
• Peanuts, sesame seeds, green onions and coconut

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 5 servings

Macros: 52F/51C/14P
Calories: 703kcal

From: Katie Delahunty

Ham Fried Rice

Ingredients

• 3 cups uncooked rice 
• 3 tablespoons oil 
• 2 teaspoons garlic minced 
• 1 packet fried rice seasoning 
• 1/4 cup soy sauce 
• 4 eggs 
• 1 cup thick cut deli ham 
• 2 cups peas 
• 5 green onions 
• salt and pepper to taste 

Instructions

1. If you aren't using leftover rice, start your rice cooking. While rice is cooking, chop meat and onions into small pieces. Scramble eggs and scoop off onto a plate. I use frozen peas, so I thaw them under some cool water at this point as well.
2. When rice is prepared, heat oil, garlic and onions in your pan. Add rice. 
3. Gradually add in fried rice packet and soy sauce. Once well mixed add all remaining ingredients and salt and pepper to taste. Enjoy!

Prep time: 5 minutes
Cooke time: 15 minutes
Total time 20 minutes

https://prettyprovidence.com/fried-rice/

Lo Mein Instant Pot

Ingredients:

• 2 tbsp sesame oil
• 2 cloves garlic (minced)
• 1/2 cup red onion (diced)
• 2 cups mushrooms (sliced)
• 1 cup carrots (julienned)
• 1 cup snow peas
• 2 tbsp rice wine vinegar
• 1 1 /2 cup vegetable stock
• Juice of 1 lemon
• 3 tbsp soy sauce
• 1/3 cup brown sugar
• 8 oz lo mein/rice noodles
• salt & pepper to taste

Directions:

1. Sauté sesame oil, garlic and onion until tender in the instant pot
2. Add rice wine vinegar, vegetable stock lemon juice soy sauce and brown sugar. Mix until blended well.
3. Add uncooked lo mein/rice noodles
4. Add carrots, mushrooms and snow peas
5. Lock lid and set vent to seal
6. Press manual button and set to high for 5 minutes
7. Quick pressure release carefully
8. Serve and enjoy

Chicken Curry

Ingredients:

• 1 tsp Fresh grated ginger
• ½ cup Onion, chopped
• 4 Carrots, peeled and sliced
• 1 Tbsp Curry Powder
• ½ tsp Ground Cumin
• ¼ tsp smoked paprika
• Juice of 1 lime
• 1 Tbsp Chicken Bouillon Base
• 1 Cup Water
• 4 Thin slicked chicken breast, thawed
• 2 Potatos, 1 inch diced
• 1 large red pepper, diced
• 14 oz can coconut milk
• 14 oz can diced tomatoes
• 1 tsp salt
• ½ tsp pepper
• 1 cup frozen peas
• Cilantro, chopped

Instructions:

1. In a stovetop or electric pressure cooker, heat the oil (use the Saute function on the Instant Pot) until rippling and hot. Add the curry powder and cook, stirring constantly, for 30-45 seconds.  Add the onion and ginger.  Cook another 30 seconds, stirring constantly.  Add the carrots, bouillon, cumin, paprika and water and heat for 10 minutes.

2. Add the lime, chicken, potatoes, red pepper, coconut milk, tomatoes, salt and pepper.  Close the lid on the pressure cooker and cook on high pressure for 4 minutes (hit manuel and adjust time to 5 minutes).  On the Stove top, bring to a boil and cook until chicken and potatoes are done- about 20 minutes.

3. Let the pressure naturally release before removing the lid.  Once done, stir in peas and cilantro.  Serve over hot, cooked rice or quinoa.

Takes about 1 hour 45 minutes to make start to finish.

Tips:

·       When cooking with butter, heat pan up with butter in it.

·       When cooking with oil, add the oil after the pan is hot.

·       The more you mince garlic the stronger it is.

·       Add 2 Tbsp of kosher salt to the water per pound of pasta

From: Katie

Chicken Pot Pie

Middle Mixture

2 ¼ C.   Chicken

1 Can    Cream of Chicken Soup

1 pkg (10 oz)       Frozen Peas & Carrots

1 tsp      Salt

1/8 tsp   Pepper

1/8 tsp   Poultry Seasoning

See Pie Crust Recipe

Beat egg and brush the top of the pie with the egg.  Cut vents then bake at 425 for 35-40 minutes.