Copycat Cheesecake Factory Bang Bang Chicken and Shrimp
from Jo Cooks

sesame seeds (optional)

2 green onions, julienned or chopped

¼ cup peanuts, chopped

½ cup flaked coconut, toasted

2 cups cooked rice

2 tbsp vegetable oil

¼ cup cornstarch

10 medium shrimp, shelled

1 chicken breast, cut into bite size pieces

pinch of crushed red pepper flakes

1 tsp lime juice

1 tsp rice vinegar

1 tbsp soy sauce, reduced salt

1 tbsp sugar

2 tbsp water

¼ cup creamy peanut butter

½ cup frozen peas

1 small zucchini, julienned

1 medium carrot, julienned

1 can (14 fl oz, or 400 ml) coconut milk

¼ tsp turmeric

¼ tsp allspice

salt and pepper to taste

1 tsp paprika

½ tsp ground coriander

½ tsp ground cumin

½ cup water

1 tsp ginger, minced

1 small onion, chopped

2 cloves garlic, minced

pinch of crushed red pepper flakes

1 tsp sesame oil

1 tsp olive oil