Cheesecake Factory’s Bang-Bang Chicken and Shrimp Recipe – Recipe of the Week

Here is a great recipe to make using fresh veggies while they are still in season. It's a mock recipe of Cheesecake Factory's Bang-Bang Chicken and Shrimp. Best of all, you can make it ahead of time and just reheat, which is great for working parents who want a delicious dinner but not spend hours in the kitchen.

You can also use a lot of leftovers, like chicken, shrimp and rice...you always have leftover rice if you get Chinese takeout!

Here's the recipe:

For the sauce:

• 1 tablespoon vegetable or canola oil
• 1 large carrot, shredded with the large shredding disc of a food processor or thinly sliced into 2-inch batons
• 1 small zucchini, shredded with the large shredding disc of a food processor or thinly sliced into 2-inch batons
• 1 medium red bell pepper, thinly sliced into 2-inch batons
• 3/4 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 14-ounce can unsweetened coconut milk
• 1/4 cup creamy peanut butter
• 2 tablespoons packed light brown sugar

For the finished dish:

• 1 pound cooked chicken breast, cubed into bite size pieces
• 1/2 pound cooked shrimp, tails removed
• 2/3 cup frozen peas
• 2 cups cooked white rice

Heat the oil in a large skillet. Add the carrot, zucchini and bell pepper and cook stirring occasionally, until the vegetables start to soften. Mix in the curry powder, salt and pepper, then stir in the coconut milk, peanut butter and brown sugar. Cook for about 5 minutes.

You can continue on with the recipe to serve right away or if you want to make this up ahead of time then go ahead and put into a container and refrigerate for up to 2 days.

Pour the sauce into a large skillet and bring to a simmer if you are reheating if you're not reheating just leave the sauce in skillet. Stir in the cooked chicken and shrimp, add peas and cook just until warmed through. Serve over rice.

Source: TodayFood.com