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

Sweet Balsamic Glazed Pork Loin

Ingredients:

• 2-3 lbs boneless pork loin (trimmed of large fat)
• 1 tsp ground sage or poultry seasoning
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 clove garlic (finely minced or crushed)
• 1 cup water or chicken broth

Glaze:

• 1/2 cup brown sugar
• 1 tbsp cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tbsp soy sauce

Directions:

1. Combine sage, salt, pepper and garlic.  Rub the spices all over the roast.
2. Place the roast in the insert of the instant pot then add the water/broth.  Secure lid and cook on high pressure for 60 minutes (hit manuel, dial up or down to 60 mins).  Let the pressure naturally release for 10 mins before doing a quick release.
3. Near the end of cooking time, whisk together all the ingredients for the glaze in a small sauce pan and bring to a boil.  Reduce heat and simmer, stirring occasionally, until the glaze thickens 2-3 mins.  Season to taste with salt and pepper.  Keep warm until ready to use.
4. Remove pork from pot and shred meat into pieces.  Drizzle the glaze over the pork and serve immediately.

From Mels Kitchen Café
https://www.melskitchencafe.com/sweet-balsamic-glazed-pork-loin-slow-cooker/

Grilled Lime Coconut Chicken

Ingredients:

• 3 Tbls oil
• Zest and juice of 1 lime
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 Tbls soy sauce
• 1 1/2 tsp salt
• 2 Tbls sugar
• 2 tsp curry powder
• 1/2 cup canned coconut milk
• pinch cayenne pepper
• 2 lbs chicken breast (can cut them in half to soak up all the yumminess)
• 1/4 cup cilantro (chopped)
• Limes (cut into wedges)

Directions:

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk and cayenne pepper.  Place the chicken in a large ziplock bag and pour the marinade over the chicken.  Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
2. Preheat gas grill to medium-high heat.  Grill the chicken for 6-7 minutes per side (depending on thickness).  
3. While the chicken is cooking pour the marinade into a saucepan.  Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
4. Place the grilled chicken on a serving platter or plate.  Drizzle with the sauce and sprinkle fresh cilantro over the top.  Serve with lime wedges and additional sauce.

Coconut Lime Chicken Soup

Note: next time double the recipe. Try making the rice and having it on the side instead of putting it in the soup.

Ingredients:

• 3 Tbls butter
• 1 Carrot (shredded)
• Thai seasoning (see below)
• 2 cups chicken broth
• 1/2 bunch fresh cilantro
• 1 15 oz can unsweetened coconut milk
• 1 2-2 1/2 lb deli-roasted chicken (shredded)
• 1 cup previously cooked long grain rice
• Juice from 1 lime
• 1 Tbsp soy sauce
• Cilantro for garnish (optional)
• Lime Wedges (optional)

Thai Seasoning:

• 1/2 tsp curry powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp ginger

Instructions:

1. Place a large pot on the stove over medium-high heat.  Add butter, carrots and thai seasoning and cook until carrots become soft.
2. In a blender add chicken broth and cilantro and pulse a few times, then pour into the pot.
3. Add coconut milk, shredded deli roasted chicken, rice, lime juice and soy sauce.  Bring to a low boil then remove from heat.
4. Serve topped with extra cilantro and lime wedges.

Orange Chicken

Sauce Ingredients:
1 Cup BBQ Sauce (Sweet Baby Ray's)
1 Cup Sweet Orange Marmalade (Smucker's)
2 Tbsp Soy Sauce

Chicken Ingredients:
3-4 Chicken Breast
1 Cup Flour/1 Cup Cornstarch (use both or either/or)
2 Eggs
Oil

Instructions:
1. In a sauce pan, add the BBQ sauce, Marmalade, and soy sauce.  Turn the heat on low and let it simmer for 20 minutes, stirring a few times.
2. Meanwhile, cut up your chicken breast into cubes.  In one bowl beat 2 eggs, while the other bowl should be the mixture of flour & cornstarch.
3. Dip pieces of chicken in the egg and then cover in flour/cornstarch.  Set on an extra plate.
4. Add a thin layer of oil to a frying pan and turn your store on medium/high heat.  Once it sizzles, add chicken to the pan. Let it cook for 3-5 minutes each side until it's brown and cooked on the inside.
5. Set the oily pieces on a paper towel and let drain.
6. Add the chicken to the sauce and toss!
7.  Eat it on top of white rice and enjoy!

Sweet Chili Chicken with Pineapple Salsa

Chicken:

Juice from 1 large lime (2-3 Tbls)

1 1/2 Tbls Curry Powder

2 tsp veg or Olive Oil

1 lb chicken tenders (about 8)

Salt 

Black pepper

Lime wedges (opt)

Salsa:

1 1/2 Cups diced pineapple

1/4 Cup  or less of thinly sliced red onion

1 avocado, diced

1 Tbls fresh lime juice

3 Tbls cilantro, chopped

Pinch of salt

Sauce:

3 Tbls Sweet Chili Sauce

1 Tbls honey

1 1/2 tsp Soy Sauce

1 Tbls warm water

Chicken directions:

Place lime juice, curry powder and oil in a large zip top bag and shake lightly to combine.  Add chicken tenders and marinate at least 30 minutes and up to 4 hours.  Preheat grill to medium high heat and oil grill grates.  Remove chicken from marinade and sprinkle both sides lightly with salt and pepper. Grill chicken about 3 minutes on each side or until internal temp registers 165 degrees F.

Salsa direction:

Combine all salsa ingredients and gently toss to combine.  Refrigerate until ready to use.

Sauce directions:

Combine sweet chili sauce, honey, soy sauce and warm water and whisk with a fork until smooth.

To Serve:

Plate grilled chicken tenders, top with salsa and drizzle with sauce.  Serve with lime wedges if desired. (Can serve with rice - See Sweet and Savory Coconut Rice Recipe)

Note: sweet chili sauce can be found in the Asian food section of a grocery store (Thai Kitchen is a popular brand found in most locations)

Korean Beef

Ingredients:
1 lb Ground Beef
1/2 C. Brown Sugar
1/4 C. Soy Sauce
1 Tbls. Sesame Oil
3 Cloves Garlic, minced
1/4 tsp. Ground Ginger
1/2 - 1 tsp. Crushed Red Peppers (depending on how spicy you like it)
Salt & Pepper
1 Bunch of Green Onions, diced
Rice Cooked
Broccoli
Lettuce - for lettuce wraps (optional)

Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Serve over rice and top with green onions.

*Can serve broccoli separate or add before you simmer.

Grilled Steak Kebabs

Ingredients:

1/2 C. Olive Oil

1/2 C. Soy Sauce

3 Cloves garlic, minced

1 tsp. black pepper

2 lbs. Steak, cut in 1 inch cubes

1 Red Bell Pepper, seeded and cut in 1 inch pieces

1 Orange Bell Pepper, seeded and cut in 1 inch pieces

1 Green Bell Pepper, seeded and cut in 1 inch pieces

1 Red Onion, cut in 1 inch pieces

McCormick Grill Mates Montreal Chicken Seasoning

Olive Oil/ Veggetable Oil

8 (12 inch) Metal Skewers

Instructions:

1. Wisk together olive oil, soy sauce, garlic and pepper.  Add the steak to marinade and toss to coat.  Cover and let marinate for 30-60 minutes.

2. Put all the cut veggies into a bowl and coat with olive oil.  Sprinkle the Montreal Chicken Seasoning over and salt and pepper.

3. Thread steak onto the skewers and peppers and onions onto their own skewers.  (The reason being the meat and veggie cook at different rates.)

4. Grill kebabs over high heat, put the Veggetable kababs on 5 minutes before the steak turning often until till the steaks reach around 140 degrees and the vegetables are tender.  (Cook for about 5 minutes after the steaks are put on the grill)

Sweet-and-Sour Meatballs

Meatballs
1/2 C packed brown sugar
1 Tbsp. Cornstarch
1 can (13 1/4 ounces) Pineapple Chunks
1/3 C Vinegar
1 Tbsp Soy Sauce
1 Small Green Pepper (Coarsely Chopped)

*Try doubling the sauce next time

Cook meatballs in skillet and remove.  Drain fat from skillet.  Mix brown sugar and cornstarch in skillet.  Stir in pineapple, vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat.  Add meatballs. Cover & simmer stirring occasionally for 5 minutes.  Stir in green peppers.  Cover and simmer until crisp-tender (about 10 minutes).

Serves 4