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Cheesecake Factory Bang-Bang Chicken and Shrimp

By Todd Wilbur


Score: 5.00. Votes: 1
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Menu Description: "A spicy Thai dish with the flavors of curry, peanut, chili, and coconut. Sauteed with vegetables and served over rice."

This dish ranks very high among the most frequent entree clone requests from this growing chain's huge menu, and anyone who is a fan of Thai dishes falls in love with it. I dig recipes that include scratch sauces that can be used with other dishes. The curry and peanut sauces here are good like that. They can, for example, be used to sauce up grilled skewers of chicken or other meats, or as a flavorful drizzle onto lettuce wraps. But even though I've included the peanut sauce recipe from scratch here, you can take the quick route and save a little prep time by picking up a pre-made sauce found near the other Asian foods in the market. Since the sauce is used sparingly in a drizzle over the top of this dish it won't make a big difference which way you go. This recipe produces two Cheesecake Factory-size servings—which is another way of saying "huge." If you aren't up for consuming the gargantuan gastronomy in two servings, you can easily split this recipe into four more sensible portions.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 2 teaspoons chili oil
  • 1/4 cup minced onion
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Score: 5.00. Votes: 1
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NewNerdMom
Jan 31, 2011, 22:00

Twice this has been a BIG hit with my family. The second time I was lazy and just bought peanut sauce - it was still great (and required less work and clean up). Even though my teenage daughter is not a spicy fan, even she thought that it could use a little more heat. And given that when she found out what we were having for dinner she gave up going to a friend's party, that's saying this is over the top! Great recipe and so much like the original.