Bang Bang Chicken

Bang Bang ChickenA blog I subscribe to, Bless This Mess Please, did a countdown the other day of recipes she’d tried and loved this past year – ones other bloggers had posted, she’d personally served to her family, but didn’t post herself. I can relate to this because really, there are SO many recipes out there to try and so little time. There’s no possible way I could post everything I make in my kitchen on here, cause I’d never have a chance to actually BE in my kitchen.

Anyway, the one recipe from that countdown that caught my eye was 30-Minute Bang Bang Chicken from the blog, Lauren’s Latest. It’s a copy-cat recipe from a dish at The Cheesecake Factory. I personally have never ordered it, although of course I’ve eaten my fair share of times at the restaurant… I mean, come on, cheesecake.

Even my limited knowledge of Asian-inspired cuisine knows and loves Bang Bang Sauce. I am a quirky “foodie” in that I really don’t enjoy sushi, of any kind, and I’m not big on Chinese take-out either… never have been. I know, weird. But the Bang Bang Sauce… sweet, spicy, yum! I have tried it several times and very much enjoy it.

This recipe is obviously not authentic anything. It’s totally Americanized and customized to my own tastes because I can most always never cook with a recipe and not change it. With this one, I eliminated the flour, chicken broth and cream. I also reduced the amount of coconut milk a bit. I did use the full-fat coconut milk {and it was amazingly delicious} but I think a good light version would work just as well.

I added some fresh red pepper, replaced the red pepper flakes with Siraracha sauce and threw in some white wine while cooking for good measure.  I also mixed in cooked orzo pasta instead of serving it over brown rice. It was a “bangin” {sorry, had to} main dish and equally delicious lunch the next day. One pot wonder this is. Make it for your next meal!

Bang Bang Chicken

Bang Bang Chicken
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  1. 2 T. olive oil, divided
  2. 3 boneless, skinless chicken breasts, cut into bite-sized pieces
  3. 2 small zucchini, shredded
  4. 1 1/2 c. carrots, shredded
  5. 1 red pepper, juiienned
  6. 1/2 sweet onion, minced
  7. 1/2 c. white wine
  8. 1 c. coconut milk
  9. 2 T. natural peanut butter
  10. 4 T. light brown sugar
  11. juice of one lime
  12. 1 T. Siraracha sauce
  13. 1 t. salt
  14. 1/2 t. turmeric
  15. 3/4 c. frozen peas
  16. 1/2 box orzo pasta, cooked according to package directions
  17. Toasted peanuts and sweetened coconut for serving.
  1. Cook orzo and set aside (covered).
  2. In a large stock pot, heat one tablespoon of oil over medium-high heat. Add the chicken breast and brown, about 7 - 8 minutes. Remove the chicken to a plate, tent with foil.
  3. Add the other tablespoon of oil, and add the onion, red pepper, carrot and zucchini. Cook, stirring often until vegetables are softening, another 7 - 8 minutes. Add the wine and allow to simmer for a couple of minutes.
  4. Whisk together the coconut milk, peanut butter, lime juice, Siraracha, salt and tumeric. Add the sauce, cooked chicken and peas to the vegetables.
  5. Cover and cook for about 5 - 6 minutes, until simmering. Stir in the cooked orzo pasta and serve topped with the toasted peanuts and coconut.
Adapted from Lauren's Latest
Adapted from Lauren's Latest
Foodtastic Mom