COCONUT CHICKEN (CLONE OF CHEESECAKE FACTORY'S BANG BANG CHICKEN
This is out of the Sacramento Bee as submitted by Stacy Silvey, who states it is a recipe she adapted from the South Beach Diet Cookbook. This tastes exactly like the Cheesecake Factory version.
Provided by Chabear01
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes per side or until browned and no longer pink in the center. Remove chicken to a plate and set aside.
- Heat the broth in the same skillet. Add onion, garlic, cilantro, ginger, lemon zest, 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. Return the chicken to the skillet, cover and simmer for 10 minutes or until the chicken is heated through.
- Remove the chicken and shrimp to a plate and keep warm. DO NOT discard the sauce in the pan.
- In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup. Evenly divide the chicken and shrimp among 4 plates.
- Top with sauce and garnish with green onion.
Nutrition Facts : Calories 492.9, Fat 25.7, SaturatedFat 13.8, Cholesterol 286.8, Sodium 378.6, Carbohydrate 12.6, Fiber 2.6, Sugar 8.1, Protein 52.8
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