Cheesecake Factory Thai Coconut Lime Chicken Recipe
Craving the exotic flavors of Thai cuisine? The Cheesecake Factory’s Thai Coconut Lime Chicken is a dish that perfectly blends creamy coconut milk, zesty lime, and a hint of sweetness to create a harmonious explosion of flavor. With tender chicken, crunchy cashews, and the tropical touch of mango, this recipe is the ultimate fusion of comfort and vibrancy.
Ingredients
- ¼ cup Sweetened Coconut shredded
- ¼ cup Lime Juice
- 2 tbsp Soy Sauce reduced-sodium
- 1 tbsp Lime Peel grated
- 1 tbsp Fresh Ginger Root minced
- 1 tbsp Rice Vinegar
- 1 tbsp Honey
- 1 lb Chicken Breasts boneless, skinless, cut into 1-inch cubes
- 3 tsp Canola Oil
- 2 tsp Sesame Oil
- 1 cup Coconut Milk light
- ½ tsp Red Curry Paste
- ¼ cup Snow Peas
- 1 Mango cut into chunks
- 1/8 cup Cashew Nuts
- 1 tbsp Fresh Cilantro minced
- 1 can Shiitake Mushrooms
Instructions
- In a large mixing bowl, combine lime juice, grated lime zest, soy sauce, honey, ginger, and rice vinegar. Whisk everything together until well blended. Set aside.
- Heat a large skillet over medium-high heat. Add canola oil and sesame oil. Once the oil begins to shimmer, add the chicken cubes. Cook until the chicken is no longer pink, turning occasionally for even cooking.
- In a medium saucepan over medium heat, combine the coconut milk and the lime mixture. Stir continuously and bring it to a boil. Let it simmer for about 2 minutes.
- Stir in the shiitake mushrooms, cashew nuts, red curry paste, mango chunks, and snow peas into the sauce. Cook for 2–3 minutes until everything is well heated and flavors are combined.
- In a separate dry skillet, toast the shredded sweetened coconut over medium heat. Stir frequently until it turns a light golden brown.
- Add the toasted coconut and minced cilantro to the lime sauce mixture. Stir well. Garnish the dish with additional lime zest and fresh cilantro if desired. Serve hot over steamed rice or noodles for the ultimate experience.
Video
Notes
Store leftover Thai Coconut Lime Chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it gently in a skillet over medium-low heat, stirring occasionally, until heated through. Add a splash of coconut milk or water to maintain the sauce’s creamy consistency. Avoid overheating to preserve the flavors and texture.