Copycat Cheesecake Factory Bang Bang Chicken & Shrimp Recipe

Name: Copycat Cheesecake Factory Bang Bang Chicken & Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bang Bang Chicken and Shrimp; 1 tablespoon coconut oil; 1 small onion, diced; 2 garlic cloves, minced; 1 inch piece fresh ginger, minced; 2 small carrots, julienned; 1 small zucchini, julienned; 2 chicken breasts, cut into bite-sized pieces; 1 tablespoon flour; 1 1/2 tablespoons red curry paste; 1 (14 ounce) can coconut milk; 1 vegetable bouillon cube; 1/2 teaspoon himalayan salt; 1/4 teaspoon pepper; 1/2 cup frozen peas; 1/2 lb shrimp, peeled and deveined; 1 egg, beaten; 1/4 cup flour; 1/4 cup shredded coconut; 1/4 teaspoon himalayan salt; 1 pinch pepper; 2 tablespoons coconut oil; 2 green onions, sliced; peanuts and sesame seeds (to garnish); Peanut Sauce; 1/2 cup chunky peanut butter; 1 garlic clove, minced; 2 tablespoons honey; 1 tablespoon fish sauce; 2 teaspoons coconut aminos (or soy sauce)

Servings: persons

Bang Bang Chicken and Shrimp
1 tablespoon coconut oil
1 small onion, diced
2 garlic cloves, minced
1 inch piece fresh ginger, minced
2 small carrots, julienned
1 small zucchini, julienned
2 chicken breasts, cut into bite-sized pieces
1 tablespoon flour
1 1/2 tablespoons red curry paste
1 (14 ounce) can coconut milk
1 vegetable bouillon cube
1/2 teaspoon himalayan salt
1/4 teaspoon pepper
1/2 cup frozen peas
1/2 lb shrimp, peeled and deveined
1 egg, beaten
1/4 cup flour
1/4 cup shredded coconut
1/4 teaspoon himalayan salt
1 pinch pepper
2 tablespoons coconut oil
2 green onions, sliced
peanuts and sesame seeds (to garnish)
Peanut Sauce
1/2 cup chunky peanut butter
1 garlic clove, minced
2 tablespoons honey
1 tablespoon fish sauce
2 teaspoons coconut aminos (or soy sauce)
2 tablespoons coconut milk
3 tablespoons lime juice
1 pinch cayenne pepper

1
Chicken and Shrimp:
2
In a saute pan over medium high heat, add 1 tablespoon of coconut oil and saute onion, garlic and ginger until soft and golden, about 5 minutes. Add carrots and zucchini and saute for another 3 minutes. Remove the veggies from the pan and set aside. Add flour to bite-sized pieces of chicken and mix to combine. Saute the chicken in 1 tablespoon of coconut oil for 3 minutes until golden brown. Add the veggies back to the pan and season with the 1/4 teaspoon of salt and pinch of pepper. Add the curry paste, coconut milk, and vegetable bouillon and bring to a simmer. Add the frozen peas and simmer, stirring often, for 10 minutes.
3
In the meantime, prepare the shrimp. Place the beaten egg in one bowl, then the shredded coconut , flour, salt and pepper into another bowl. Dip the shrimp into the beaten egg first, then into the coconut and flour mixture. Saute shrimp in 2 tablespoons of coconut oil over medium high heat until crispy and golden brown, about 1 to 2 minutes per side depending on the size of your shrimp. Place on top of the chicken and veggies in coconut sauce. Garnish with scallions, peanuts and sesame seeds. Drizzle with peanut sauce.
4
Peanut Sauce:
5
Combine all ingredients and serve.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: Bang Bang Chicken and Shrimp, 1 tablespoon coconut oil, 1 small onion, diced, 2 garlic cloves, minced, and more.

Yes, Copycat Cheesecake Factory Bang Bang Chicken & Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Copycat Cheesecake Factory Bang Bang Chicken & Shrimp

How did you like this recipe?

Frequently Asked Questions