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

Brussel Sprouts Flatbread

Ingredients:

• 1/2 C Whole Milk Ricotta Cheese
• 1/2 C Shredded Parmesan Cheese, divided
• 2 small cloves garlic, minced
• 1 tsp fresh lemon juice
• Dash crushed red pepper flakes
• Kosher salt and freshly ground black pepper to taste
• 1 Tbls Olive Oil
• 1 C thinly sliced Brussels Sprouts
• 1/4 C thinly sliced Red Onions
• 1/2 C shredded Mozzarella Cheese
• 1 large store bought Flatbread or individual flatbreads will work too
• Additional Parmesan cheese for serving, if desired
• Lemon wedges for serving

Instructions:

1. Preheat oven to 400 degrees F.
2. In a small bowl, stir together the ricotta cheese, 1/4 c of parmesan cheese, minced garlic, fresh lemon juice, crushed red pepper, salt and black pepper to taste. Set aside.
3. In a small skillet, heat the olive oil over medium high heat.  Ad the sliced brussels sprouts and sliced red onions.  Cook for 3 minutes, just until Brussels sprouts and red onions are softened. Set aside.
4. Place the flatbread on a large baking sheet.  Spread the ricotta cheese mixture evenly over the flatbread with a spatula.  Top evenly with shredded mozzarella cheese, remaining parmesan cheese, brussels sprouts and onions.
5. Place the flatbread in the oven and bake for 10-12 minutes or until cheese is melted and the flatbread is golden brown.  Remove from the oven and squeeze a little fresh lemon juice over the top.  Sprinkle with extra parmesan cheese, if desired.  Cut into slices and serve immediately.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

From: Katie Delahunty