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.
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.
Equipment
- Large Skillet or Wok
- Mixing Bowl
- Measuring Cups and Spoons
- Knife and cutting board
- Spatula or Wooden Spoon
Notes
- Use fresh lime and ginger for best flavor.
- Wipe mushrooms clean with a damp towel instead of rinsing.
- For a creamier sauce, use full-fat coconut milk or add a bit of coconut cream.
- Cook chicken over medium to medium-high heat to brown evenly.