Thai Coconut Lime Chicken Recipe (Cheesecake Factory Copycat)

This Thai Coconut Lime Chicken recipe is a simple and flavorful dish that is sure to satisfy the entire family. The tender pieces of chicken are coated in a creamy yet tangy sauce and served with stir-fry vegetables for a delicious family-friendly meal.

Why You’ll This Recipe

• This chicken recipe is made with everyday ingredients that can be found at your local grocery store.
• It’s a great way to add a little spice and flavor to dinner when you are wanting to change up your meal rotation.
• This dish is perfect for those nights when you want something quick and easy but still flavorful.
• Plus, it has a daily value of essential vitamins and minerals for a nutritious meal.

Equipment Needed

You only need a couple of kitchen tools to help you make this delicious recipe.

• large bowl
• large skillet or Wok

Ingredients

For this delicious chicken, you will need a few basic ingredients. Gather and get ready to enjoy a restaurant-inspired meal in no time at all.

• Lime Juice – Use freshly squeezed!
• Soy Sauce
• Zest of 1 Lime
• Fresh Ginger-Root
• Rice Vinegar
• Honey
• Chicken Breast
• Oil – for cooking the chicken. Mix 1 tablespoon of vegetable oil with 1 tablespoon of sesame oil for a nutty-rich flavor.
• Coconut Milk – Purchase coconut milk in a can. You can use the light version or full-fat.
• Red Curry Paste – This is found in the Asian section of your grocery store.
• Shiitake Mushrooms – If you can’t find fresh Shitake, then look for the dried version. You will need to reconstitute dried Shitake in water for about 20 minutes.
• Snow Peas
• Mangos – Check out this post explaining how to cut mango.
• Cashews
• Fresh Cilantro or parsley for garnishing
• Coconut Flakes (optional)

How to Make This Thai Coconut Lime Chicken Recipe

Making this creamy coconut lime chicken recipe is so simple. Just follow these step-by-step instructions or the directions in the recipe card below to enjoy this copycat recipe from the Cheesecake Factory menu.

Step 1: Make the lime sauce

Combine the Lime Juice, Soy Sauce, Lime Zest, Ginger, Rice Vinegar, and Honey in a medium size mixing bowl. Set aside. You will add this sauce to the chicken in step 3.

Step 2: Brown the chicken

Heat the Sesame Oil in a large skillet or wok over high heat, and add the cubed chicken breast. Cook until golden.

Step 3: Add the remaining ingredients

Add the lime sauce prepared in Step 1 with the coconut milk, and red curry paste to the chicken. Mix well then fold in the shitake mushrooms, snow peas, and diced mangos.

Step 4: Cook until the sauce is thickened

Lower the heat and cook for 10 minutes, or until the sauce is reduced.

Step 5: Garnish and serve with rice

Garnish with fresh cilantro or parsley, and cashews with a sprinkle of coconut flakes if you like them. Serve with white rice or cauliflower rice for a low-carb meal.

What To Serve With This Dish

I love to serve this delicious chicken dish over a bowl of Sticky White Rice. But, you could also serve it with brown rice or cauliflower rice instead.

Substitutions and Additions

Here are a few additions that you can use to make this zesty lime recipe your own.

• If you prefer to use dark meat instead of boneless skinless chicken breasts, you can use chicken thighs that have been diced into bite-sized pieces.
• You can also add a little more heat to this creamy chicken dish by adding a pinch or two of crushed red pepper flakes.
• Coconut aminos are a great substitute for soy sauce, so feel free to change them out.
• Sesame oil adds such an authentic flavor to the tender chicken, however, if you are in a pinch you can use vegetable oil, coconut oil, avocado oil, or even olive oil to brown the chicken.

How To Store

Leftovers – If you have leftovers, store them in an airtight container and place them in the refrigerator for up to three days.

Reheating – For best results, reheat the chicken on medium heat in a skillet until it’s warmed through.

Freezing – If you decide to freeze this dish, place the contents into an airtight container and store them in the freezer for up to three months. When ready to eat, thaw overnight in the refrigerator and reheat.

Sandra’s Pro Tips

Here are a few tips that you can use to ensure this recipe turns out perfectly for you every time that you make it.

• Be sure to use fresh lime and ginger root, not the bottled kind as it adds a more intense flavor.
• Clean your mushrooms by wiping them with a damp paper towel before adding them to the skillet.
• If you want an even creamier sauce, add in a little more full-fat coconut milk or some full-fat coconut cream.
• Be sure to cook the chicken on medium to medium-high heat so that it browns and cooks evenly. High heat will burn the oil.

FAQs

Do you have questions about this delicious Thai Coconut Lime Chicken Recipe? Here are the answers to the most commonly asked questions for this recipe.

Other Delicious Thai Recipes You May Enjoy

• Easy Thai Coconut Soup
• Baked Salmon with Red Curry Coconut Sauce
• Thai Green Curry