Bang Bang Coconut Chicken and Curry Vegetable Rice

This was one of our favorite menu items at Cheesecake Factory. However, and sadly so, the last three times we've ordered it, it has been mediocre. I still crave it, the original version that is. I searched the Internet extensively and have merged three or four variations. I am not a fan of shrimp, so I omitted this from the original. This recipe makes four entrees.

Coconut Curry Chicken
4 large boneless chicken breasts, cut into strips (lengthwise)
½ (14 oz) can coconut milk (Save remaining ½ for curry sauce.)
1 pkg. coconut flakes
1-2 tsp. curry powder
1 large egg (or 2 egg whites)

In a Ziploc bag, marinate chicken strips in coconut milk. Refrigerate. Marinate overnight, at least 3-4 hours.
Preheat oven to 350 degrees. Place coconut in a bowl and mix with curry powder. (You can adjust curry amount to taste.). Place seasoned coconut in a single layer on a bake sheet. Bake in oven until lightly toasted, about 10 min. (Don’t over bake because you will be baking it again.) Let cool.
Slightly beat the egg or egg whites in a shallow bowl. Dredge the marinated chicken strips in the egg. Roll in coconut. Place on baking sheet.
Bake at 350 degrees for 30 minutes.

Cook 4-6 cups of White Basmati rice, in rice cooker or sauce pan.

Curry Sauce
2 teaspoons chili oil
1/4 cup minced onion
2 tablespoons minced garlic
2 teaspoons minced ginger
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mace
1/4 teaspoon turmeric
3 cups coconut milk

2 medium carrots, julienned
1 red bell pepper, julienned
1/2 cup frozen sweet peas
Make the curry sauce by heating the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Saute for about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, mace, and turmeric) and stir well. Simmer for 5 minutes then add the coconut milk. Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots and red bell pepper, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender.

Peanut Sauce
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil
Make peanut sauce by combining peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
Build four plates by filling a small deep soup bowl with approx 1-2 cups of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate. Arrange an equal portion of coconut chicken around the rice. Spoon the curry sauce and vegetables over the chicken and rice.

Drizzle peanut sauce over the dish concentrating most of it on the rice.
(For presentation, sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the rice. Add a tablespoon of chopped peanuts on the parsley, then place a pile of julienned green onions on top. Serve it up.)