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Thai Coconut Lime Chicken Recipe (Copycat Cheesecake Factory)
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Thai Coconut Lime Chicken Recipe (Copycat Cheesecake Factory)

Thai Coconut Lime Chicken recipe is made with tender pieces of chicken coated in a creamy and tangy sauce and served with stir-fried vegetables.

Prep Time
10 mins
Cook Time
15 mins
Servings: 4 servings
Calories: 460 kcal
Course: Main Course
Cuisine: Asian

Ingredients

Lime Sauce
  • 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
Thai Chicken
  • 1 pound chicken breasts skinless
  • 1 1/2 Tablespoons sesame oil divided
  • 1 Tablespoon vegetable oil
  • 1 cup coconut milk light or full-fat, can
  • 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 Mango diced, 1 1/2- 2 cups
  • 1/4 cup cashews
  • 1 bunch cilantro for garnish
  • coconut flakes optional

Instructions

Lime Sauce
    Cup of Yum
  1. In a small mixing bowl whisk together lime juice, soy sauce, zest from 1 lime, ginger root, rice vinegar, and honey. Set aside. You will add this to the cooked chicken in step 3.
Thai Coconut Lime Chicken
  1. Add 1 tablespoon of vegetable oil with 1/2 tablespoon of sesame oil to a large skillet or wok over medium heat. Add the diced chicken and saute for 2 minutes, flip the chicken to brown on the other side for an additional 2 minutes or until the chicken is no longer pink.
  2. Stir in the lime sauce mixture with the coconut milk and red curry paste, and cook for three minutes.
  3. Fold in the shitake mushrooms, snow peas, and mangos. Reduce heat to simmer and cook for about 10 minutes or until the sauce thickens. Finish the dish by adding the remaining 1 tablespoon of sesame oil. Fold into the cooked chicken.
  4. Garnish with cashews, cilantro, and coconut flakes.

Notes

  • 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.

Nutrition Information

Serving 4g Calories 460kcal (23%) Carbohydrates 21g (7%) Protein 31g (62%) Fat 30g (46%) Saturated Fat 15g (75%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 6g (30%) Trans Fat 0.04g (2%) Cholesterol 73mg (24%) Sodium 653mg (27%) Potassium 975mg (21%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 895IU (18%) Vitamin C 43mg (48%) Calcium 51mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 460

% Daily Value*

Serving 4g
Calories 460kcal 23%
Carbohydrates 21g 7%
Protein 31g 62%
Fat 30g 46%
Saturated Fat 15g 75%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 6g 30%
Trans Fat 0.04g 2%
Cholesterol 73mg 24%
Sodium 653mg 27%
Potassium 975mg 21%
Fiber 5g 20%
Sugar 11g 22%
Vitamin A 895IU 18%
Vitamin C 43mg 48%
Calcium 51mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.