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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
10 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 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
Instructions
Lime Sauce
- 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.
Cup of Yum
Thai Coconut Lime Chicken
- 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.
- Stir in the lime sauce mixture with the coconut milk and red curry paste, and cook for three minutes.
- 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.
- 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
Monounsaturated Fat
6g
Trans Fat
0.04g
Cholesterol
73mg
(24%)
Sodium
653mg
(27%)
Potassium
975mg
(28%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
895IU
(18%)
Vitamin C
43mg
(48%)
Calcium
51mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
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.