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If you like the Bang Bang Chicken from The Cheesecake Factory, then this dinner is for you! Creamy, spicy, delicious, and ready in 30 minutes!
This dinner is the bomb. My husband always orders the Bang Bang Chicken and Shrimp at The Cheesecake Factory whenever we go. After sampling his dinner and then sampling it again, I decided to try and make it at home. I first used a recipe I found online and it was awful. Then, I just relied on my own smarts and it came out amazing! Imagine that…
Bang Bang Chicken Recipe
I tried to keep this on the healthy side by adding in a bunch of veggies, but really, this sauce is what makes the dish amazing and is full of calories. Just accept it and move on. #worthit It’s velvety, smooth, creamy, spicy, and divine. Especially if it can be on your table ready to go in 30 minutes. Here’s what you’ll need:
- Olive Oil – used to cook chicken and saute veggies.
- Chicken – If you really wanted to speed this recipe up you could use rotisserie chicken. The Cheesecake Factory recipe is actually called Bang Bang Chicken and Shrimp, so that means, you could either add shrimp too or swap out the chicken for shrimp. It’s up to you!
- Zucchini, Carrots, Onions, and Peas – all of the veggies that go into this super flavorful dish.
- Flour – used to slightly thicken.
- Chicken Stock – use a good quality chicken stock for best results.
- Salt and Pepper – season to taste.
- Coconut Milk – used for its flavor and fat content.
- Sugar – to slightly sweeten.
- Peanut Butter – used for its flavor and smooth texture.
- Curry Powder, Tumeric, and Red Pepper Flakes – all the spices that are used in this dish. If you don’t like spicy, use less curry powder and red pepper flakes.
- Heavy Cream – used to thicken and to make a creamy finish.
- Brown Rice – my make-ahead brown rice from the freezer makes this recipe particularly fast too. If you don’t have any leftover rice, just make some fresh.
- Peanuts – optional but recommended as a garnish.
- Toasted Coconut – optional but recommended as a garnish.
Some of my readers have commented that this Bang Bang Chicken recipe is too sweet. Two things:
- Make sure you are using plain unsweetened coconut milk.
- Try adding 1 teaspoon of sugar instead of 1 tablespoon. Or leave it out altogether.
I understand that different people have different tastes, so cater this recipe to you and your family’s liking. Enjoy 🙂
How to Make Bang Bang Chicken
If you don’t have leftover or frozen rice you can whip up, start a couple of cups before starting the chicken. They should finish cooking around the same time. For full recipe details, check out the recipe card down below.
- In a large pot or deep skillet, heat olive oil. Add in chicken and cook until mostly cooked thoroughly.
- Add in zucchini, carrot, and onion and sauté. Sprinkle in flour and cook another minute.
- Add in chicken stock, salt, and pepper. Bring to boil and reduce to simmer. Liquid won’t thicken very much at all–this is normal.
- Stir in coconut milk, peanut butter, sugar, and spices. Simmer. Before serving, stir in heavy cream and peas. Cook another minute to warm peas through. Serve Bang Bang Chicken and enjoy!
How to Serve Bang Bang Chicken
To serve Bang Bang Chicken, scoop a good serving of brown rice into your bowl. Top with chicken and sauce mixture, then sprinkle with peanuts and toasted coconut.
Of course, those two at the end are optional but they really pretty up this dish as well as adding flavor and texture.
Any Bang Bang Chicken leftovers can be stored in an airtight container, in the fridge, for up to 5 days.
More Chicken Recipes to Try!
- Coconut Curry Chicken Salad Recipe
- Chicken Pad Thai Recipe
- Crunchy Thai Peanut Chicken & Kale Salad
- Crockpot Teriyaki Chicken over Quinoa Pilaf
- Thai Chicken Bites Recipe
Give this Bang Bang Chicken Recipe a go soon! It’s mighty good!!
Printable recipe card is below.
Bang Bang Chicken
- 3 tablespoons olive oil
- 1 large chicken breast cut into bite sized pieces
- 1 small zucchini julienned
- 1 1/2 cups carrots sliced
- 1/2 large onion diced
- 1 1/2 tablespoons all purpose flour
- 1 cup chicken stock
- salt & pepper to taste
- 1 can unsweetened coconut milk
- 2 tablespoons all natural peanut butter
- 4 tablespoons sugar
- 2 teaspoons curry powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- 1/4 cup heavy cream
- 3/4 cup frozen peas
- peanuts for garnish, optional
- toasted coconut for garnish, optional
- brown rice for serving
- In a large pot or deep skillet, heat olive oil over medium heat. Add in chicken and cook 2 minutes or until mostly cooked thoroughly.
- Add in zucchini, carrot, and onion and sauté five minutes. Sprinkle in flour and cook another minute.
- Add in chicken stock, salt, and pepper. Bring to boil and reduce to simmer. Liquid won't thicken very much at all--this is normal.
- Stir in coconut milk, peanut butter, sugar, and spices. Simmer 5 minutes. Before serving, stir in heavy cream and peas. Cook another minute to warm peas through and serve over brown rice. Top with peanuts and toasted coconut.