Bang Bang Chicken and Shrimp

This makes 3-4 servings, double the recipe to feed more or have leftovers. Two large chicken breasts is enough for the original or doubling. 

Recipe Found HERE

Curry Coconut Sauce
1 teaspoon olive oil
1 teaspoon sesame oil
1/8 teaspoon red pepper flakes
2 cloves garlic minced
1 small onion chopped
1 teaspoon ginger, minced
1/2 cup water
1/2 teaspoon cumin ground
1/2 teaspoon coriander ground
1 teaspoon paprika
1/4 teaspoon salt 
1/4 teaspoon  pepper 
1/4 teaspoon allspice
1/4 teaspoon turmeric
14 fl oz coconut milk (1 can)
1-2 medium carrots julienned
1 zucchini julienned
1/2 cup peas, frozen

Peanut Sauce
1/4 cup peanut butter creamy
2 Tablespoons water
1 Tablespoon sugar
1 Tablespoon soy sauce, reduced sodium
1 teaspoon rice vinegar
1 teaspoon lime juice
1/8 teaspoon red pepper flakes

milk

Chicken and Shrimp
1-2 chicken breasts, cut into bite size pieces
10 medium shrimp shelled

salt

pepper
cornstarch
2 Tablespoons vegetable oil

Coconut Rice (plain rice is also fine) 

Combine in rice cooker

2 cups water 

1 can unsweetened coconut milk (13.5 oz) 

2 teaspoons packed light brown sugar 

1 teaspoon salt 

2 cups white or jasmine rice 

Garnish (optional)

1/2 cup flaked coconut toasted

1/4 cup peanuts, chopped
2 green onions, chopped 
sesame seeds

Chicken and Shrimp
Heat the vegetable oil in a large skillet. Season chicken pieces and shrimp generously with salt and pepper. Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch. Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden. Remove chicken from skillet and add shrimp. Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside. May place on a oven proof plate and keep warm in oven until ready to serve. 

Peanut Sauce
To make the peanut sauce add all ingredients in a small sauce pan and heat over low just until the mixture begins to bubble; cover and remove pan from heat. Add milk to thin sauce to desired consistency.

Coconut Curry
In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat. Add chopped onion, cook just until onion is translucent 5-7 minutes. Add garlic and ginger and saute, stirring constantly for 1 minute.

Add spices and water and stir well. Bring to a boil, then add coconut milk and bring the mixture back up to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens. Add julienned carrots and zucchini, then peas. Cook for another 10 minutes or until carrots are tender.

Plating: Add about 1 cup of rice to each of the 4 plates. Add chicken and shrimp, dividing them equal among the 4 plates. Spoon the coconut curry over chicken and shrimp. Drizzle peanut sauce over the rice. Top with crushed peanuts, sesame seeds if desired, green onions and some of the flaked coconut.