Happy New Year – as if I haven’t said that enough this week on social media! But I’m pretty excited to see what’s in store for 2014, so I thought this recipe would be appropriate. I found this Bang Bang Chicken dish on Lauren’s Latest blog, and was pretty excited to try it. And her blog is awesome, by the way!
This seemed like the perfect recipe to start off year 4 (count ’em 4!!) of my blog. Lauren’s blog mentions it’s a copycat of the Cheesecake Factory’s dish, which I haven’t had, so I can’t speak to that, but I can speak to how delicious this was! This was a recipe I knew nothing about, in that I really had no idea how all the flavors would work together but it sounded too interesting to not try. The idea of curry, turmeric, coconut milk, peanut butter and a whole lot of veggies coming together in 1 dish was enough to sell me on it. Plus I already had some brown rice on hand that I cooked previously and was debating on what to do with the leftover rice, so finding this recipe was perfect!
I loved the heartiness of the dish with the veggies, chicken and rice. But the flavors really make this special. You have the curry flavors, spice from the red pepper flakes, nuttiness of the peanut butter, and sweetness from the coconut milk. I’d never cooked with coconut milk, but I know I will be again.
And the best part is that the dish cooks in 30 minutes. I went ahead and prepped all the veggies and chicken ahead of time, and then it made cooking everything a breeze. You really don’t need any special kitchen tools for this recipe. Just a large saucepan where you’ll cook the meal, and then a pot to cook the brown rice, which you’ll serve the sauce over.
Yum this was gooo-oood! I can’t wait for you to click here and check out the recipe and step by step instructions for yourself. It’s definitely a winner – especially if you’re a curry fan.
A look back:
One year ago: Hearty Minestrone Soup…Take That Winter!
Two years ago: Linguine with Clam Sauce…Absolutely Delicious!
Three years ago: Meet My New Friend, The Pomegranate
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