Bang Bang Chicken
|Chili oil||2 Teaspoon (Curry Sauce)|
|Onion||1⁄4 Cup (4 tbs), minced (Curry Sauce)|
|Garlic||2 Tablespoon, minced (Curry Sauce)|
|Ginger||2 Teaspoon, minced (Curry Sauce)|
|Chicken broth||1 Cup (16 tbs) (Curry Sauce)|
|Ground cumin||1⁄2 Teaspoon (Curry Sauce)|
|Ground coriander||1⁄2 Teaspoon (Curry Sauce)|
|Chilli powder||1⁄2 Teaspoon (Curry Sauce)|
|Salt||1⁄4 Teaspoon (Curry Sauce)|
|Ground black pepper||1⁄4 Teaspoon (Curry Sauce)|
|Ground mace||1⁄4 Teaspoon|
|Turmeric||1⁄4 Teaspoon (Curry Sauce)|
|Coconut milk||1 Cup (16 tbs) (Curry Sauce)|
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Rice vinegar||1 Teaspoon|
|Lime juice||1 Teaspoon|
|Sesame oil||1 Teaspoon|
|Carrots||2 Medium, cut lengthwise|
|Zucchini||1 Small, cut lengthwise|
|Peas||1⁄2 Cup (8 tbs)|
|Chicken breast fillets||2|
|Raw shrimp||16 Large, shelled|
|Corn starch||2 Tablespoon|
|Cooked white rice||4 Cup (64 tbs)|
|Flaked coconut||1⁄4 Cup (4 tbs) (Garnish:)|
|Coriander leaves||1⁄4 Cup (4 tbs) (Garnish:)|
|Chopped peanuts||2 Tablespoon|
|Green onions||2 , coarsely chopped|
1.Heat the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté until golden brown then add the chicken broth.
2.Add cumin, coriander, chili powder, salt, black pepper, and turmeric and stir well. Simmer for 3 minutes then add the coconut milk.
3.Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken.
4.Add the carrots and zucchini, and the peas. Simmer mixture for 7 minutes or until carrots become tender.
Peanut sauce :
1.Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat.
2.Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
Chicken and Shrimp:
1.Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the oil in a large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks.
2.Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
1. Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.
Set the plate:
1.Build the plates by filling a soup bowl with 1 cup of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate.
2. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
3.Drizzle peanut sauce over the dish concentrating most of it on the rice.
4.Sprinkle chopped coriander leaves,green onions and chopped peanuts over the center of the rice.
5.Sprinkle toasted coconut over the chicken and shrimp and serve it up.
**Instead of Zucchini can use Cucumber too
**Instead of roasting coconut in the oven you can fry it.
Calories 1807 Calories from Fat 780
% Daily Value*
Total Fat 91 g139.5%
Saturated Fat 41.4 g206.8%
Trans Fat 0 g
Cholesterol 267.5 mg89.2%
Sodium 1443 mg60.1%
Total Carbohydrates 172 g57.2%
Dietary Fiber 16.1 g64.5%
Sugars 27.1 g
Protein 85 g169.7%
Vitamin A 238.7% Vitamin C 88.1%
Calcium 24.7% Iron 86.9%
*Based on a 2000 Calorie diet