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Coconut curry bang bang chicken served over jasmine rice with peas, carrots, zucchini, peanuts, sesame seeds, and green onions in a white bowl on a light background.

Coconut Curry Bang Bang Chicken

Tender chicken in a creamy coconut curry and peanut bang bang sauce, served over jasmine rice with peas, carrots, and zucchini for a Cheesecake Factory–style copycat without shrimp.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American, Asian-Inspired
Servings 4 servings
Calories 730 kcal

Equipment

  • Cutting Board
  • Chef's Knife
  • Measuring Cups
  • Measuring Spoons
  • Mixing bowls
  • Large deep skillet or wide saucepan
  • Large Skillet
  • Wooden spoon or silicone spatula
  • Whisk
  • Rice cooker or lidded saucepan
  • Instant-read thermometer (recommended)

Ingredients
  

Chicken and Marinade

  • 1 ½ lb boneless skinless chicken breasts, cut into bite-size strips
  • 2 tbsp cornstarch
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp lime juice
  • 1 tbsp neutral oil (canola or avocado)
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Coconut Curry Bang Bang Sauce

  • 1 tbsp olive oil
  • 1 tsp sesame oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1-2 tsp curry powder to taste
  • ½ tsp ground cumin
  • ½ tsp paprika
  • ¼ tsp ground turmeric
  • 1/4-1/2 tsp red pepper flakes optional, to taste
  • 1 can full-fat coconut milk (14 oz)
  • ½ cup low-sodium chicken broth
  • 2 tbsp light brown sugar, packed
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp lime juice
  • ⅓ cup creamy peanut butter
  • 1-2 tsp rice vinegar optional, to brighten
  • kosher salt to taste

Vegetables and Serving

  • 1 medium carrot, julienned
  • 1 small zucchini, julienned
  • 1 cup frozen peas, thawed
  • 3 cups cooked jasmine rice for serving
  • ¼ cup roasted peanuts, roughly chopped for garnish
  • 2 green onions, thinly sliced for garnish
  • 1 tbsp toasted sesame seeds for garnish
  • lime wedges for serving
  • sliced cucumber and fresh cilantro optional, for garnish

Instructions
 

  • In a medium bowl, combine the chicken strips, cornstarch, soy sauce, lime juice, neutral oil, garlic powder, salt, and pepper. Toss until the chicken is evenly coated. Let the chicken marinate at room temperature for 15–20 minutes while you prepare the sauce and vegetables.
  • Heat the olive oil and sesame oil in a large deep skillet or wide saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes or until softened and translucent.
  • Stir in the minced garlic and grated ginger and cook for 30–60 seconds, just until fragrant. Sprinkle in the curry powder, ground cumin, paprika, turmeric, and red pepper flakes. Cook, stirring constantly, for about 30 seconds to bloom the spices.
  • Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the coconut milk, brown sugar, and soy sauce. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until slightly thickened and flavorful.
  • Whisk in the peanut butter until the sauce is completely smooth and creamy. Stir in the lime juice and rice vinegar. Taste the sauce and adjust seasoning with additional salt, lime juice, or red pepper flakes as desired. Reduce the heat to low to keep the sauce warm while you cook the chicken.
  • In a separate large skillet, heat a thin layer of neutral oil over medium-high heat. Add the marinated chicken in a single layer, working in batches if needed to avoid crowding the pan. Sear the chicken for 3–4 minutes per side, or until golden brown and cooked through (165°F internal temperature). Transfer cooked chicken to a plate and repeat with any remaining chicken.
  • Return the coconut curry sauce to a gentle simmer over medium heat. Add the julienned carrot and zucchini and cook for 3–4 minutes, or until the vegetables are crisp-tender.
  • Stir in the thawed peas and the cooked chicken, along with any accumulated juices from the plate. Toss gently until the chicken and vegetables are warmed through and evenly coated in the sauce. Adjust seasoning again if needed.
  • To serve, spoon hot jasmine rice into bowls or onto plates. Top with generous scoops of the coconut curry bang bang chicken and vegetables. Garnish with chopped peanuts, green onions, toasted sesame seeds, and optional cucumber slices and cilantro. Serve with lime wedges for squeezing over the top.
  • Serve immediately while hot and creamy. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently over low heat, adding a splash of broth or water if needed to loosen the sauce.

Notes

Adjust the red pepper flakes and curry powder for your preferred spice level. For a thicker sauce, simmer a few extra minutes or whisk 1 teaspoon cornstarch into 1 tablespoon cold water and stir into the simmering sauce. Brown rice or cauliflower rice can be used instead of jasmine rice. The coconut curry sauce (without peas and fresh lime) can be made up to 2 days ahead and refrigerated, then reheated gently and finished with vegetables and chicken just before serving.

Nutrition

Calories: 730kcalCarbohydrates: 75gProtein: 38gFat: 32gSaturated Fat: 16gCholesterol: 95mgSodium: 900mgPotassium: 700mgFiber: 4gSugar: 16gVitamin A: 80IUVitamin C: 20mgCalcium: 80mgIron: 3mg
Keyword Bang Bang Chicken, Cheesecake Factory Copycat, Coconut Curry Chicken, No Shrimp, Peanut Sauce
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