Tony’s Take on Bang-Bang Chicken and Shrimp at The Cheesecake Factory

Ingredients

• 1 lb Chicken breast, cut into 1-inch pieces
• 1/2 lb Large shrimp, peeled and deveined
• 2 tbsp Vegetable oil
• 1 can (13.5 oz) Coconut milk (full fat)
• 2 tbsp Red curry paste
• 2 tbsp Creamy peanut butter
• 1 tbsp Fish sauce
• 1 tbsp Brown sugar
• 1 tsp Turmeric powder (for that signature yellow glow)
• 1/2 cup Chicken stock
• 1/2 cup Frozen peas
• 1/2 cup Carrots, julienned (matchsticks)
• 1/2 cup Zucchini, julienned
• 2 cups Steamed white rice
• Garnish: Toasted coconut flakes
• Garnish: Chopped peanuts
• Garnish: Sliced scallions
• Garnish: Black sesame seeds

Instructions

1. PREP THE SQUAD: Cut your chicken into bite-sized chunks. Peel those shrimp. Julienne the carrots and zucchini. Get everything organized!
2. SEAR THE PROTEIN: Heat oil in a large skillet over medium-high heat. Season chicken and shrimp lightly with salt. Sear the chicken until golden (about 4 minutes). Add shrimp and cook for 2 minutes until pink. Remove protein from the pan and set aside. Do not overcook them!
3. BUILD THE BASE: In the same pan, lower heat to medium. Add a splash more oil if needed. Sauté the red curry paste and turmeric for 1 minute until fragrant. Wake up those spices!
4. MAKE THE SAUCE: Whisk in the coconut milk, chicken stock, peanut butter, fish sauce, and brown sugar. Simmer gently for 5 minutes until the sauce thickens and looks glossy.
5. FINAL ASSEMBLY: Toss the carrots, zucchini, and peas into the simmering sauce. Cook for 2 minutes. Return the chicken and shrimp to the pan. Toss to coat everything in that liquid gold. Simmer for 2 more minutes to heat through.
6. PLATE IT UP: Scoop a mound of steamed white rice in the center of a large oval platter. Ladle the curry mix generously around the rice moat.
7. THE FINISH: Top the rice and curry with toasted coconut, chopped peanuts, scallions, and sesame seeds. Finish with a pinch of Sweet Ginger Finishing Salt for that zesty pop. DUNZO!