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Cheesecake Factory Bang-Bang Chicken and Shrimp

By Todd Wilbur

Score: 5.00. Votes: 1
In stock (1 item available)
  • $0.00

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

This Bang Bang Chicken and Shrimp 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 Cheesecake Factory Bang-Bang Chicken and Shrimp recipe into four more sensible portions.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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Curry Sauce
  • 2 teaspoons chili oil
  • 1/4 cup minced onion
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 1 cup chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspooon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground turmeric
  • 3 cups coconut milk
  • 2 medium carrots, jullienned
  • 1 small zucchini, julienned
  • 1/2 cup frozen peas
Peanut Sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons water
  • 4 teaspoons granulated sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili oil
  • 2 skinless chicken breast fillets
  • 16 large raw shrimp, shelled
  • 1/4 cup cornstarch
  • 1/2 cup vegetable oil
  • 4 cups cooked white rice
  • 1 1/2 cups flaked coconut
  • 1/2 teaspoon dried parsley, crumbled
  • 2 tablespoons chopped peanuts
  • 2 green onions, julienned
  • Do This
    • Restaurant/Brand
      Cheesecake Factory
    • Instructions

      1. Make the curry sauce by heating the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Saute for about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, mace and turmeric) and stir well. Simmer for 5 minutes then add the coconut milk. Bring the mixture back up to a boil, then reduce the heat and simmer for 20 minutes or until the sauce begins to thicken. Add the julienne carrots and zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender.

      2. Make the peanut sauce by combining the peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until the mixture begins to bubble, then cover the pan and remove it from the heat.

      3. Toast the flaked coconut by preheating your oven to 300 degrees F. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.

      4. Cut the chicken breasts into bite-size pieces. Lightly salt and pepper the chicken. Toss the chicken and shrimp with the cornstarch. Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and saute it for a couple minutes, turning as it cooks. Add the shrimp to the pan. Cook the shrimp and chicken until browned, then remove everything to a rack or towel to drain.

      5. Build the two plates (or you can divide the meal into four portions) by filling a soup bowl with 1 or 2 cups of white rice. Press down the rice. Invert the bowl onto the center of a plate, tap it a bit, and then lift off the bowl leaving a formed pile of rice in the center of each plate. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, be careful not to get any sauce on top of the rice.

      6. Drizzle peanut sauce over the dish concentrating most of it on the rice. Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the rice. Add a tablespoon of chopped peanuts on the parsley and place a pile of julienned green onions on top. Sprinkle 1/2 to 3/4 cup of toasted coconut over the chicken and shrimp and serve it up.

      Makes 2 servings.

Average rating:

Score: 5.00. Votes: 1
Rating of votes (1)
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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.

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