A 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!
- 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.
- 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.
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