This thai coconut lime chicken Cheesecake Factory copycat recipe is too good to be true! The zesty lime combined with the creamy coconut milk, ginger, and sweetness of the mango makes for a flavor combination like no other. And this recipe is just as good - if not better- than the one from the restaurant!
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THE BEST CHEESECAKE FACTORY THAI LIME COCONUT CHICKEN
The thai coconut lime chicken Cheesecake Factory serves is easily one of the most delicious meals they offer. Atleast I think it is.
However, if you've never seen this chicken dish on the menu at The Cheesecake Factory, I totally understand why. I mean, The Cheesecake Factory's menu is basically like the receipts you get from CVS - it's never-ending.
With that said, if you have in fact never ordered it before, this Cheesecake Factory thai coconut lime chicken recipe is a must-make! It literally tastes just like the restaurant's. So, if you like our rendition of it, you'll definitely want to order it the next time you're there.
Oh, and the best part is this thai coconut lime chicken recipe takes under 30 minutes to make!
Plus, it’s a perfect dish to serve if you want to impress friends or family with a rich-tasting meal. Not to mention, it uses super simple cooking skills to whip it up. So, even if you're a novice cook, this recipe will be a breeze!
Ok, so the ingredients to make this thai coconut lime chicken recipe is not a shortlist, but the good news is these aren’t particularly hard ingredients to find.
There are a couple of these that you may have to get from the Asian food aisle in the grocery store, but other than that, you might already have most of them on hand.
Anyway, here's everything you’ll need to make this recipe:
- ¼ cup Lime Juice
- 2 tbsp. Soy Sauce
- 1 tbsp. Lime Peel, grated
- 1 tbsp. Fresh Ginger-Root, minced
- 1 tbsp. Rice Vinegar
- 1 tbsp, Honey
- 1 pound of Chicken Breasts, cut into cubes
- 2 tsp. Sesame Oil
- 1 cup Coconut Milk (light)
- ½ teaspoon Red Curry Paste
- 1 cup Shiitake Mushrooms, sliced
- ¼ cup Snow Peas
- 1 Mango, cubed
- ⅛ cup Cashews
- Fresh Cilantro
My first tip to get this thai coconut lime chicken to taste identical to The Cheesecake Factory is to make sure you use perfectly ripe mangoes. They will give a sweet punch to your dish that you just won't get otherwise.
Next, if you don't have rice vinegar - or are having a hard time finding it - you can substitute it with white wine vinegar. It will change the flavor of the dish a little bit, but it will still be delicious nonetheless.
Now, as far as the mushrooms go, shiitake mushrooms can be substituted with portobello mushrooms. With that said, I'm not a big fan of using any other kinds to make this recipe. I find that it changes the flavor too much.
Finally, if you end up with some extra chicken, you can always put it to good use by making my copycat Cheesecake Factoy chicken piccata recipe next.
How to Make Thai Coconut Lime Chicken
Ok, so this recipe for thai coconut lime chicken makes 2 servings. But, this recipe is incredibly easy to double or triple, so don't worry if you’re serving more people.
And while there’s a long list of ingredients, the process to cook this easy chicken recipe is quite simple and it only takes a few steps and 30 minutes at the most to make it.
With all of that said, get out the ingredients, and let's get cooking!
Step 1: Preparing the Lime Sauce
First, you'll want to start by heating a wok over high heat.
Then, you will mix the ingredients for the lime sauce, which you will use later in step 3.
To do that, mix the lime juice, soy sauce, lime peel, fresh ginger root, rice vinegar, and honey in a bowl until the ingredients are entirely mixed together - then set it aside.
Step 2: Cooking the Chicken
Now that the wok is heated to a high temperature, add the sesame oil to it and move the wok around to coat the surface. And if you don't have sesame oil, you can also use canola oil here instead.
Anyway, once the oil is hot, add the cut chicken breast to it and cook until golden brown. Also, make sure you keep an eye on the chicken and flip it after cooking for about 3 minutes.
Step 3: Cooking the Sauce
Now once the chicken is fully cooked, add the coconut milk, red curry paste, snow peas, mango, and mushrooms to it.
Cook everything for around a minute, or until the paste has thinned out enough to coat everything in the pan in it. Then, once everything is coated well, add the thai coconut curry sauce you prepared in step 1.
Step 4: Continue Cooking
Now, cook everything for 10 more minutes to reduce the sauce. Doing this will not only help the flavor to become more concentrated but it'll also give the thai coconut curry sauce a creamier texture as well.
And don't be afraid to cook it for a little longer than 10 minutes if you feel the sauce needs to be reduced a bit more.
Step 5: Serving
Once the sauce is reduced to perfection, remove the wok from the heat and serve this Cheesecake Factory thai coconut lime chicken on a plate or in a bowl!
And feel free to garnish it with a sprinkle of shredded coconut, fresh cilantro, and cashew for some added texture.
By the way, if you decided to serve the chicken with white rice, you can top the rice with some of the remaining sauce and add the chicken on top. Enjoy!
How to Store Thai Coconut Lime Chicken
As I mentioned, this recipe will make 2 servings but you can easily make more just by doubling or tripling the recipe. Also, if you make some extra servings, you're in luck because it tastes incredible leftover.
To store the thai coconut lime chicken, allow the food to cool down fully and then put it in an airtight container. Then, you can store this in your fridge for up to 4 days.
And then whenever you want it, you can either eat it cold or reheat it.
How To Reheat Thia Coconut Lime Chicken
Honestly, the stovetop is the best way to reheat the leftovers. If you choose to use the stovetop, preheat a pan on medium-high heat, pour the portion you want to reheat, and constantly stir until heated to avoid the chicken drying and the sauce overcooking. Also, this won't take long so you'll want to stand by the pan the entire time.
By the way, if you need to thin out the sauce - because it will thicken when it cools - you can add a small amount of oil or water to it.
With all of that said, if you want to heat the chicken even quicker, you can always reheat it in the microwave.
Wrapping It All Up
So, that is how to make thai coconut lime chicken Cheesecake Factory style!
This is such a flavorful 30 minute meal idea. Plus, the ingredients to make this chicken recipe are easy to find and the result is a meal that tastes exactly like it came from The Cheesecake Factory.
So, if you want to make a quick dish that will impress the entire family, this is the recipe for you!
As always, if you make it, leave a comment below and let me know your thoughts, I'd love to hear.
MORE COPYCAT RECIPES
If you love copycat recipes you're in luck, we have a ton on the blog already.
Give one of these a try next:
- Cheesecake Factory four cheese pasta
- Cheesecake Factory truffle honey chicken
- Cheesecake Factory pasta da vinci
- Texas Roadhouse herb crusted chicken
- Olive Garden grilled chicken margherita
- Ruth Chris stuffed chicken breast
Thai Coconut Lime Chicken Cheesecake Factory
This thai coconut lime chicken Cheesecake Factory copycat recipe is too good to be true! The zesty lime combined with the creamy coconut milk, hint of ginger, and sweetness of the mango makes for a flavor combination like no other. And this recipe is just as good - if not better- than the one from the restaurant!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 large servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Cheesecake Factory
¼ cup Lime Juice
2 tbsp. Soy Sauce
1 tbsp. Lime Peel, grated
1 tbsp. Fresh Ginger-Root, minced
1 tbsp. Rice Vinegar
1 tbsp, Honey
1 pound of Chicken Breasts, cut into cubes
2 tsp. Sesame Oil
1 cup Coconut Milk (light)
½ teaspoon Red Curry Paste
1 cup Shiitake Mushrooms, sliced
¼ cup Snow Peas
1 Mango, cubed
⅛ cup Cashews
- Mix the lime juice, soy sauce, lime peel, fresh ginger root, rice vinegar and honey in a bowl.
- Heat a wok over high heat and add the sesame oil, once it is very hot add the chicken breast and cook until golden and cooked through.
- Add the coconut milk, red curry paste, snow peas, mango and mushrooms.
- Cook everything for 10 more minutes.
- Serve with shredded coconut, fresh cilantro and cashew nuts.
- Serving Size: 1 serving
- Calories: 366
- Fat: 5
- Carbohydrates: 13
- Protein: 64
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