Bang Bang Chicken and Shrimp
Bang Bang Chicken and Shrimp is a dish that will taste just like the takeout version of your favorite food. The recipe does not contain that many ingredients, and it is actually very easy to make. All you need is Chicken and Shrimp, Thai Chili Sauce, honey and rice vinegar. When this is tasted at your local restaurant, it seems like there must be a ton of ingredients, no recipe should be this simple.
INGREDIENTS:
1 cup sweetened coconut, flaked
2 teaspoons chili oil
1/4 cup onion, minced
2 tablespoons minced garlic cloves
2 teaspoons ginger, minced
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mace
1/4 teaspoon ground turmeric
3 cups coconut milk
2 medium carrots, julienned
1 small zucchini, julienned
1/2 cup frozen peas
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil
4 chicken breast fillets
32 large raw shrimp, shelled
1/2 cup cornstarch, divided
1 cup vegetable oil
4 cups cooked jasmine rice
1 teaspoon dried parsley, crumbled
4 tablespoons peanuts
4 green onions, julienned
DIRECTIONS:
Preheat oven to 300 degrees F. Spread coconut on a baking sheet and toast 20-25 minutes or until lightly browned. Stir the coconut around every 10 minutes so that it browns evenly. Allow to cool. You just want to toast the coconut.
In a large saucepan over medium heat, heat chili oil. Add the onion, garlic, and ginger. Sauté for about 30 seconds then add the chicken broth. Add cumin, coriander, paprika, salt, black pepper, and turmeric and stir to combine. Simmer for 5 minutes then add the coconut milk.
Bring the mixture back to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots, zucchini, and frozen peas. Simmer the mixture for 10 minutes or until carrots become tender.
In a small saucepan over medium heat, combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil. Heat just until the mixture begins to bubble, then cover the pan and remove from the heat.
Cut the chicken breasts into bite-size pieces, coat the chicken with 1/4 cup corn starch, set aside. In a separate bowl combine shrimp with 1/4 cup corn starch, set aside.
Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté until no longer pink. Add the shrimp to the pan and cook 3 to 5 minutes, then remove to paper towels to drain …
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