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Copycat Cheesecake Factory Bang Bang Chicken and Shrimp taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Copycat Cheesecake Factory Bang Bang Chicken and Shrimp

A delicious pressure cooker version of the Cheesecake Factory’s famous Bang Bang Chicken and Shrimp bursting with spicy curry and creamy peanut flavors.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 703 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon sesame oil
  • 1/8 teaspoon red pepper flakes
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 teaspoon ginger minced
  • 1/2 cup water
  • 1 teaspoon paprika
  • 14 oz coconut milk 1 can
  • 1 chicken breast cut into bite-size pieces
  • 1 medium carrot julienned
  • 1 small zucchini julienned
  • 1/2 cup peas frozen
  • 10 shrimp medium, shelled
  • 1/4 cup cornstarch
  • 2 tablespoon vegetable oil
  • 2 cups rice cooked
  • 1/4 cup peanut butter creamy
  • 2 tablespoon water
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce reduced salt
  • 1 teaspoon rice vinegar
  • 1 teaspoon lime juice
  • 1/2 cup flaked coconut toasted
  • 1/4 cup peanuts chopped
  • 2 green onions julienned or chopped
  • sesame seeds optional
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon coriander ground
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 1/4 teaspoon allspice
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon red pepper flakes

Instructions
 

Instructions

  • Heat olive oil and sesame oil in pressure cooker on sauté mode. Add red pepper flakes, garlic, onion, and ginger. Cook until onion is translucent.
  • Add cumin, coriander, paprika, allspice, turmeric. Toast for 1–2 minutes to bloom spices.
  • Pour in water and bring to simmer. Let cook for about 5 minutes.
  • Add chicken and shrimp. Stir well, seal lid, and pressure cook on high for 5 minutes.
  • Quick release pressure. Stir in coconut milk, peanut butter, soy sauce, lime juice, rice vinegar, sugar.
  • Add julienned carrot, zucchini, peas. Cook on sauté for 3 minutes until veggies soften.
  • Spoon dish over cooked rice. Top with green onions, peanuts, toasted coconut, and sesame seeds if desired.
  • Serve hot and enjoy your bang bang chicken and shrimp!

Notes

Store in airtight containers up to 2 days in the fridge or 2 months in the freezer. Reheat gently with splash of water or broth.