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Home » Recipes » poultry » Bang Bang Chicken

January 4, 2014

Bang Bang Chicken

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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

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Bang Bang Chicken

Ingredients

  • 2 T. olive oil divided
  • 3 boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 small zucchini shredded
  • 1 1/2 c. carrots shredded
  • 1 red pepper juiienned
  • 1/2 sweet onion minced
  • 1/2 c. white wine
  • 1 c. coconut milk
  • 2 T. natural peanut butter
  • 4 T. light brown sugar
  • juice of one lime
  • 1 T. Siraracha sauce
  • 1 t. salt
  • 1/2 t. turmeric
  • 3/4 c. frozen peas
  • 1/2 box orzo pasta cooked according to package directions
  • Toasted peanuts and sweetened coconut for serving.

Instructions

  • Cook orzo and set aside (covered).
  • 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.
  • 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.
  • Whisk together the coconut milk, peanut butter, lime juice, Siraracha, salt and tumeric. Add the sauce, cooked chicken and peas to the vegetables.
  • 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.

Notes

Adapted from Lauren's Latest
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jill
My name is Jill and I share simple and delicious, family-friendly recipes. I want you to feel super in YOUR kitchen!

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