Dinner · 35 min · thai

Copycat Bang Bang Chicken & Shrimp (The Cheesecake Factory’s style)

If you like chicken breast, you’ll love this Thai dinner — 35 minutes from craving to table. The macros do the talking: 44g protein, 24g carbs, and 18g fat in every 460-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 3/4 lb Chicken breast
• 3/4 lb Large shrimp, peeled
• 3/4 cup Light coconut milk
• 1 tbsp Red curry paste
• 2 tbsp Natural peanut butter
• 1/2 cup Jasmine rice
• 1 Zucchini
• 1 cup Shredded carrots
• 1 cup Snap peas
• 1 Lime
• 1 tsp Sesame seeds

Steps

1. Cook the jasmine rice and keep it warm under a lid.
2. Sear the chicken bites in a hot dry pan 5 minutes until golden at the edges; set aside.
3. Sear the shrimp 60 seconds per side — they finish in the sauce, so pull them while still slightly translucent.
4. Simmer the coconut milk and curry paste 3 minutes until fragrant and slightly thickened.
5. Whisk the peanut butter with a splash of warm water until pourable; keep it separate — it goes on top, not in the curry.
6. Stir the zucchini, carrots, and snap peas into the curry and simmer 4 minutes until crisp-tender.
7. Return the chicken and shrimp for 2 minutes to finish cooking through.
8. Bowl the rice, ladle the curry over, drizzle with the peanut sauce, and finish with sesame seeds and a hard squeeze of lime.

Build my plan

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like