Tonight is just an ordinary night but my loving booboo took me out, he called me before he got off from work to prepare myself. I thought we will walk up to the mall, get coffee and go to junior section to check if there is some interesting stuff but then we headed to the Cheesecake Factory which is also my booboo's fave restaurant because of the cheesecake of course.I ordered Bang Bang Chicken and Shrimp a delicious mild spicy Thai dish sprinkle with peanuts and coconut milk. Mah booboo got lemon herb chicken. This is such a delicious meal and we are both full and not able to order cheesecake to go. I want to figure out how to make this dish.
Cheesecake Factory Bang-Bang Chicken And Shrimp
2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders
1 tablespoon chicken broth
1 medium onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried cilantro
1 teaspoon grated fresh ginger
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cumin
Pinch of ground turmeric
1 cup coconut milk (substitute light, no sugar added, if desired)
2 tablespoons macadamia nuts, finely ground
1 teaspoon sugar (substitute Splenda, if desired)
1/4 teaspoon ground red pepper
2 cups fully cooked shrimp
1 tablespoon tamarind paste (available in Indian and specialty stores)
2 teaspoons water Chopped scallion, garnish
Heat oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes per side or until browned and no longer pink in the center. Remove the chicken to a plate and set aside. Heat the broth in the same skillet. Add onion, garlic, cilantro, ginger, lemon peel, cumin and turmeric and cook for 5 minutes or until the onion is tender but not browned. Stir in coconut milk, nuts, sugar, red pepper and shrimp. Return the chicken to the skillet, cover and simmer for 10 minutes or until the chicken is heated through. Remove the chicken and shrimp to a plate and keep warm. Do not discard the sauce in the pan. In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup. Evenly divide the chicken and shrimp among 4 plates. Top with sauce and garnish with scallion.
