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

[yumprint-recipe id=’156′]

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