Copycat Cheesecake Factory Bang Bang Chicken and Shrimp

This copycat Cheesecake factory bang bang chicken and shrimp recipe is even better than the restaurant! The absolutely delicious Coconut milk curry and peanut sauce are perfectly paired with juicy chicken bites and tender shrimp. One bite of this yummy dish, and you'll see why it's one of the best items on the menu!

The Best bang bang chicken and shrimp recipe

The Cheesecake Factory has a reputation for it's big menu and even bigger flavors! Not to mention, the scrumptious cheesecake dessert creations. This Bang Bang chicken and shrimp dish can be easily overlooked if you're not careful.

The coconut milk curry is jam packed with bold flavors like ginger, garlic, onion, and sesame oil. Add in a little bit of red pepper flakes for heat, and toss in fresh veggies like peas, zucchini, and carrots, and you have a winning combination.

Serving this dish over perfectly cooked white rice is my favorite way to bring it to the table! Whip up a batch of Cheesecake Factory's Brown Bread and there's no way you can go wrong.

Ingredients

There are a lot of ingredients for this recipe, but it's well worth picking up everything you need!

Check out what you need for the coconut milk curry:

• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• ⅛ teaspoon red pepper flakes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ginger, grated
• ½ cup water
• ½ teaspoon cumin, ground
• ½ teaspoon coriander, ground
• 1 teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon all spice
• ¼ teaspoon turmeric
• 1 14 oz can coconut milk
• 1 medium carrot, julienned
• 1 small zucchini, julienned
• ½ cup peas, frozen and thawed

For the peanut sauce:

• ¼ cup peanut butter
• 2 tablespoon water
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon lime juice
• ⅛ teaspoon red pepper flakes

And for the chicken and shrimp to complete the dish:

• 1 chicken breast, cut into bite size pieces
• ½ lb shrimp, peeled and deveined
• 4 tablespoon corn starch
• 2 tablespoon olive oil
• 2 cups rice
• 1 green onion, chopped
• 1 tablespoon sesame seeds

How to make Cheesecake factory bang bang chicken and shrimp

In a saucepan, heat olive oil, sesame oil, and crushed red pepper flakes over medium heat. Add chopped onion, garlic, and ginger, cooking until the onion becomes translucent. Incorporate spices and water, stirring well. Bring the mixture to a boil. Add coconut milk and bring it back up to a boil. Reduce the heat and simmer for approximately 15-20 minutes or until the sauce thickens.

Add julienned carrots and zucchini, followed by peas. Cook for an additional 10 minutes, or until the carrots are tender. Remove the saucepan from the heat and set aside. 

To prepare the peanut sauce, combine all ingredients in a small saucepan. Heat the mixture until it starts to bubble; then, cover the pan and remove it from the heat.

In a large skillet, heat 2 tablespoons of olive oil. Generously season chicken pieces and shrimp with salt and pepper. Sprinkle 2 tablespoon cornstarch over each, chicken and shrimp, ensuring each piece is fully coated.

Place the coated chicken in the skillet and cook for a few minutes on each side until they achieve a golden color. Once done, remove the chicken from the skillet and add the shrimp. 

Cook the shrimp for a couple of minutes until they turn slightly pink, then remove them from the skillet. Set aside.

Plate the rice by dividing it among 4 plates. Distribute the chicken and shrimp evenly across the plates. Spoon the coconut curry over the chicken and shrimp. Drizzle the peanut sauce over the dish. Garnish with sesame seeds and green onions and serve with my Cheesecake Factory brown bread.

Tips to make the best chicken and shrimp recipe

• Cut your chicken into bite-sized pieces for quicker cooking and easy eating! Boneless, skinless chicken breast is the best.
• Not into spicy? The red pepper flakes are what really bring the heat to this dish. If you're not into the heat, feel free to leave them out.
• Use white rice for the base of rice in this dish. White rice is so tender and fluffy! You really can't go wrong!
• Substitute the veggies for your favorites! Sweet potatoes and butternut squash are excellent alternatives in this Bang Bang chicken and shrimp.

How to store this chicken and shrimp

In the fridge: Transfer leftovers to an airtight container and store them in the fridge for up to 3 days. If you're able, store the rice and separately from the meats and veggies.

In the freezer: You can freeze the chicken, shrimp, and veggies in a freezer safe bag or air tight container for up to 3 months. It's not recommended to freeze rice.

Reheating the meal: Allow any frozen meat or veggies to defrost in the fridge overnight. When you're ready to cook, heat the leftovers through in a medium sauce pan or warm them in a 400°F oven.

Frequently Asked Questions

Can I use a different oil for cooking?

Of course! I love using olive oil, but you can also use vegetable oil, or even avocado oil. Whatever high heat oil you have on hand is just fine.

Why should I coat the chicken and shrimp in cornstarch?

Tossing the chicken and shrimp in cornstarch ensures that your meat will be super crispy and golden brown when it's finished cooking!

Can I make the peanut sauce in advance?

Yes, you can! You can store the premade peanut sauce in the fridge until you're ready to use it. Give it a stir before using it if it separates.

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• Cheesecake Factory chicken piccata