This Thai Coconut Lime Chicken Recipe (Cheesecake Factory Copycat) is bright, creamy, and dinner-party worthy. It strikes the perfect balance of tangy lime, fragrant coconut, and gentle heat from red curry paste, finished with crisp snow peas, tender shiitake mushrooms, juicy mango, and crunchy cashews. The flavors are layered and satisfying, yet the method is straightforward enough for a weeknight or an indulgent weekend meal.

Why you’ll love this Thai Coconut Lime Chicken Recipe (Cheesecake Factory Copycat)

Bright and creamy: Fresh lime juice and coconut milk create a vibrant, silky sauce.
Textural contrast: Tender chicken, meaty shiitake mushrooms, crisp snow peas, soft mango, and crunchy cashews.
Simple pantry ingredients: Most items are easy to keep on hand, and the recipe comes together quickly.
Restaurant-style at home: It captures that rich, layered flavor you’d expect from a hit restaurant entrée.

Ingredients

1/4 cup Lime juice, fresh, 2-3 limes
2 Tablespoons Soy sauce
1 each Lime zest
1 Tablespoon Ginger root, fresh minced
1 Tablespoon Rice Vinegar
1 Tablespoon Honey
1 pound skinless chicken breasts
1 1/2 Tablespoons Sesame oil, divided
1 Tablespoon Vegetable oil
1 cup can coconut milk, light or full-fat
1/2 teaspoon red curry paste
8 ounces Shiitake mushrooms, sliced, about 1 1/2 cups
8 ounces Snow peas, about 1 cup
1 1/2 each mangos, diced, 1 1/2 – 2 cups
1/4 cup cashews
1 bunch cilantro for garnish
coconut flakes, optional

Make-ahead and swaps

You can slice the chicken and store it in an airtight container up to a day ahead. Pre-slice mushrooms and peel and dice the mango earlier the same day to save time. If you prefer a richer sauce, use full-fat coconut milk; for a lighter version, use light coconut milk. If you don’t have red curry paste, a teaspoon of sambal oelek mixed with a pinch of smoked paprika can stand in, but the flavor will be slightly different.

Equipment

Large skillet or sauté pan
Measuring cups and spoons
Knife and cutting board
Spoon or spatula
Citrus juicer (optional)

Step-by-step Instructions

The directions below are rewritten into clear, step-by-step wording. The ingredient amounts above are the source of truth and have been preserved.

Prepare the lime mixture: In a small bowl, combine 1/4 cup fresh lime juice, 2 Tablespoons soy sauce, the zest from 1 lime, 1 Tablespoon minced fresh ginger root, 1 Tablespoon rice vinegar, and 1 Tablespoon honey. Whisk until the honey is dissolved and the mixture is uniform. Set aside.
Slice the chicken: Pat 1 pound skinless chicken breasts dry and slice them into even pieces so they cook through quickly. Season lightly with a pinch of salt if desired.
Heat oils and sear chicken: In a large skillet over medium-high heat, add 1/2 of the sesame oil (approximately 3/4 Tablespoon) and 1 Tablespoon vegetable oil. When the oil shimmers, add the sliced chicken in a single layer. Cook until the chicken is golden on the outside and mostly cooked through, about 3–4 minutes per side depending on thickness. Transfer the chicken to a plate and reserve any fond in the pan.
Sauté mushrooms: Reduce heat to medium, add the remaining 3/4 Tablespoon sesame oil to the skillet, then add 8 ounces sliced shiitake mushrooms (about 1 1/2 cups). Sauté until the mushrooms release their liquid and begin to brown, about 4–5 minutes.
Add snow peas: Add 8 ounces snow peas (about 1 cup) to the skillet with the mushrooms. Toss and cook for 1–2 minutes until the peas are bright green and slightly crisp-tender.
Create the sauce base: Pour 1 cup coconut milk into the skillet with the mushrooms and snow peas. Stir in 1/2 teaspoon red curry paste, mixing until the paste is fully incorporated and the sauce is smooth. Allow the sauce to come to a gentle simmer.
Return chicken to the pan: Add the seared chicken back into the skillet with the simmering coconut-lime sauce. Stir to submerge the chicken and coat it in the sauce. Reduce heat to medium-low and simmer gently for 3–5 minutes, or until the chicken reaches an internal temperature of 165°F and the flavors have melded. Taste the sauce and adjust seasoning as needed; if you want more acidity, add a splash more lime juice.
Add mango and cashews: Stir in 1 1/2 diced mangos (about 1 1/2–2 cups) and 1/4 cup cashews. Warm through for 1–2 minutes so the mango softens slightly but still holds shape, and the cashews become toasty in the sauce.
Finish and garnish: Remove the skillet from heat. Chop the cilantro from 1 bunch and sprinkle it over the dish as a fresh garnish. If desired, scatter coconut flakes over the top for extra texture and visual appeal.
Serve: Spoon the Thai Coconut Lime Chicken Recipe (Cheesecake Factory Copycat) over steamed rice, cauliflower rice, or noodles. Serve immediately, passing extra lime wedges at the table for anyone who wants more brightness.

Troubleshooting and tips

If the sauce seems too thin, simmer a few extra minutes to reduce and thicken slightly. If it becomes too thick, thin with a splash of water, coconut milk, or additional lime juice.
Slice chicken uniformly so it cooks evenly. Thicker pieces will need more time; thinner strips cook faster and absorb sauce more readily.
For more heat, add an extra 1/4–1/2 teaspoon red curry paste or a pinch of crushed red pepper when you stir in the coconut milk.
To roast the cashews for extra crunch, toast them in a dry skillet over medium heat for 2–3 minutes before adding to the finished dish.
Fresh mango is best for texture and bright flavor; canned mango will be softer and less vivid.

Leftovers and storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through, adding a splash of water or coconut milk if the sauce has thickened in the fridge. The mango will soften more after refrigeration, so if you prefer firmer fruit, reserve extra diced mango to add after reheating.

Serving suggestions

Steamed jasmine or basmati rice for a classic pairing.
Cauliflower rice for a lower-carb option.
Simple green salad or cucumber salad to cut the richness.
Warm naan or flatbread to scoop up the creamy sauce.

Final thoughts

This Thai Coconut Lime Chicken Recipe (Cheesecake Factory Copycat) delivers restaurant-worthy flavor without a complicated process. The lime and coconut form a bright, luscious base while shiitake mushrooms, snow peas, mango, and cashews add satisfying texture. It’s a great recipe to keep in rotation when you want something that feels elevated but comes together quickly.

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Thai Coconut Lime Chicken Recipe (Cheesecake Factory Copycat)

A bright, creamy Thai-inspired chicken with coconut, lime, mango, and vegetables in a tangy red curry sauce.

Prep Time10

Cook Time15

Total Time25

Servings: 4 servings

Ingredients

1/4 cup lime juice fresh (about 2–3 limes)
2 tablespoons soy sauce
1 lime zest zest from 1 lime
1 tablespoon fresh ginger minced
1 tablespoon rice vinegar
1 tablespoon honey
1 pound chicken breasts skinless, diced
1 1/2 tablespoons sesame oil divided
1 tablespoon vegetable oil
1 cup coconut milk light or full-fat
1/2 teaspoon red curry paste
8 ounces shiitake mushrooms sliced (about 1 1/2 cups)
8 ounces snow peas about 1 cup
1 1/2 mangos diced (1 1/2–2 cups)
1/4 cup cashews
1 bunch cilantro for garnish
coconut flakes optional, for garnish

Instructions

In a mixing bowl, whisk together the lime juice, soy sauce, lime zest, minced ginger, rice vinegar, and honey; set the sauce aside.
Heat the large skillet or wok over medium heat and add the vegetable oil and 1/2 tablespoon sesame oil.
Add the diced chicken and sauté, turning occasionally, until browned and no longer pink, about 4 minutes total.
Stir the reserved lime sauce into the coconut milk and red curry paste until combined, then pour into the skillet with the chicken and cook for 3 minutes.
Fold in the sliced shiitake mushrooms, snow peas, and diced mango; reduce heat to low and simmer about 10 minutes, until the sauce thickens and vegetables are tender-crisp.
Add the remaining 1 tablespoon sesame oil, stir to combine, and remove from heat.
Serve garnished with cashews, cilantro, and optional coconut flakes.