Bang Bang Chicken and Shrimp Cheesecake Recipe

Bang Bang Chicken and Shrimp Cheesecake Recipe

Ingredients:

Curry Coconut Sauce 

• 1 tsp olive oil 
• 1 tsp sesame oil 
• 1/8 tsp red pepper chips 
• 2 cloves garlic minced 
• 1 little onion hacked 
• 1 tsp ginger minced 
• 1/2 cup water 
• 1/2 tsp cumin ground 
• 1/2 tsp coriander ground 
• 1 tsp paprika 
• 1/4 tsp salt or to taste 
• 1/4 tsp pepper or to taste 
• 1/4 tsp allspice 
• 1/4 tsp turmeric 
• 14 fl oz coconut milk (1 can) 
• 1 medium carrot julienned 
• 1 little zucchini julienned 
• 1/2 cup peas solidified 

Peanut Sauce 

• 1/4 cup nutty spread velvety 
• 2 tbsp water 
• 1 tbsp sugar 
• 1 tbsp soy sauce diminished salt 
• 1 tsp rice vinegar 
• 1 tsp lime juice 
• 1/8 tsp red pepper drops 

Chicken and Shrimp 

• 1 chicken bosom cut into reduced down pieces 
• 10 medium shrimp shelled 
• 1/4 cup cornstarch 
• 2 tbsp vegetable oil 
• 2 cups rice cooked 

Garnish

• 1/2 cup chipped coconut toasted 
• 1/4 cup peanuts slashed 
• 2 green onions julienned or slashed 
• sesame seeds discretionary 

Method:

Chicken and Shrimp 

Warmth the 2 tbsp of vegetable oil in an enormous skillet. Season chicken pieces and shrimp liberally with salt and pepper. Sprinkle the cornstarch over chicken and shrimp and hurl, ensuring each piece is completely covered in cornstarch. Add the covered chicken to the skillet and cook for two or three minutes for every side, until somewhat brilliant. Expel from skillet and include shrimp. Cook shrimp for two or three minutes until marginally pink and expel from skillet. Put in a safe spot. 

Peanut Sauce 

To make the nut sauce include all fixings in a little sauce container and warmth just until the blend starts to bubble; spread and expel dish from heat. 

Coconut Curry 

In a medium sauce container heat the olive oil, sesame oil and squashed red pepper chips over medium warmth. Include hacked onion, garlic and ginger and cook just until onion is translucent. Include flavors and water and mix well. Heat to the point of boiling, at that point include coconut drain and heat the blend back up to the point of boiling. Diminish warmth and stew for around 20 minutes or until sauce thickens. Include julienned carrots and zucchini, at that point peas. Cook for an additional 10 minutes or until carrots are delicate. 

Assemble plates 

Partition the rice into 4 plates. Include chicken and shrimp, separating them equivalent among the 4 plates. Spoon the coconut curry over chicken and shrimp. Shower nut sauce over the bones. Top with squashed peanuts, sesame seeds whenever wanted, green onions and a portion of the chipped coconut. 

Recipe Notes:

If it's not too much trouble remember that healthful data is a harsh gauge and can change incredibly dependent on items utilized. 

Nutrition: 

Calories: 703kcal (35%)Carbohydrates: 51g (17%)Protein: 14g (28%)Fat: 52g (80%)Saturated Fat: 34g (213%)Cholesterol: 6mg (2%)Sodium: 414mg (18%)Potassium: 721mg (21%)Fiber: 6g (25%)Sugar: 8g (9%)Vitamin A: 3125IU (63%)Vitamin C: 18.2mg (22%)Calcium: 97mg (10%)Iron: 5.9mg (33%)