Bang Bang Chicken and Shrimp

Cheesecake Factory's Bang Bang Chicken and shrimp

• 2 tablespoons extra-virgin olive oil
• 1 pound chicken breast tenders
• 1 tablespoon chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3/4 teaspoon dried cilantro
• 1 teaspoon grated fresh ginger
• 1 teaspoon finely grated lemon peel
• 1/8 teaspoon ground cumin
• pinch of ground turmeric
• 1 cup coconut milk
• 2 tablespoons macadamia nuts, finely ground
• 1 teaspoon sugar
• 1/4 teaspoon ground red pepper
• 2 cups fully cooked shrimp
• 1 tablespoon tamarind paste
• 2 teaspoons water Chopped scallion for garnish
• Cooked rice

Using a large skillet, heat oil and cook chicken - about 5 minutes per side or until browned and no longer pink in the center. Remove to platter and set aside. 2. Using same pan, heat broth; add onion, garlic, cilantro, ginger, lemon peel, cumin and turmeric and cook for 5 minutes or until the onion is tender but not browned; stir in coconut milk, nuts, sugar, red pepper and shrimp. 3. Return the chicken to skillet, cover and simmer for 10 minutes or until the chicken is heated through; remove to platter and keep warm. 4. Using same pan (do not discard sauce) add tamarind paste and water previously mixed in small bowl. Bring to a gentle boil until thickened and mixture measure about 1 cup. 5. Cook and divide rice; evenly divide the chicken and shrimp among 4 plates. Top with sauce and garnish with scallion.

Serves 4

RecipeSecrets.net tip: Tamarind paste is available in Indian and specialty stores.

Source: America's Secret Recipes by Ron Douglas available here