Recipe: Bang-Bang Chicken and Shrimp (like Cheesecake Factory)

BANG-BANG CHICKEN AND SHRIMP
(like Cheesecake Factory)

"Stacy Silvey of Sacramento adapted this from a recipe for Coconut Chicken in The South Beach Diet Cookbook. Silvey says it tastes exactly like the Cheesecake Factory's Bang-Bang Chicken and Shrimp."

2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders (uncooked)
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 finely ground macadamia nuts
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.

Makes 4 servings
Source: Teri Watson in the Sacramento Bee, June 28, 2006