Bang Bang Chicken

Got the recipe from http://www.recipezaar.com/Cheesecake-Factory-Bang-Bang-Chicken-and-Shrimp-206347
It takes some time but it's worth it. I made a few changes

Curry Sauce
• 2teaspoons chili oil ... See More
• 1/4cup onion
• 2tablespoons minced garlic cloves
• 2teaspoons ginger
• 1cup chicken broth
• 1/2teaspoon ground cumin
• 1/2teaspoon ground coriander
• 1/2teaspoon paprika
• 1/4teaspoon salt
• 1/4teaspoon ground black pepper
• 1/4teaspoon ground mace
• 1/4teaspoon turmeric
• 3cups coconut milk
• 2medium carrots, julienned
• 1small zucchini, julienned
• 1/2cup frozen peas
* I added some Mae Ploy Penang Curry Paste and peanut butter to this sauce.

Peanut Sauce
• 1/4cup creamy peanut butter
• 2tablespoons water
• 4teaspoons sugar
• 1tablespoon soy sauce
• 1teaspoon rice vinegar
• 1teaspoon lime juice
• 1/2teaspoon chili oil
• 2 chicken breast fillets
• 16large raw shrimp, shelled
• 1/4cup cornstarch
• 1/2cup vegetable oil
• 4cups cooked white rice

Garnish
• 1 1/2cups flaked coconut
• 1/2teaspoon dried parsley, crumbled
• 2tablespoons peanuts
• 2 green onions, julienned
Directions
1. 1
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. Sauté for about about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, 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 zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender. (I added some peanut butter and penang curry paste to this.)
2. 2
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.
3. 3
Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.
4. 4
Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks. Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
5. 5
Build the two plates (or you can divide the meal into four portions) by filling a soup bowl with 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 chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
6. 6
Drizzle peanut sauce over the dish concentrating most of it on the rice. 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. Sprinkle 1/2 cup to 3/4 cup of toasted coconut over the chicken and shrimp and serve it up.