Prep Time: 10 Min
– Chicken Breasts – Coconut Milk – Mango – Mushrooms – Cashew Nut – Soy Sauce – Rice Vinegar – Lime Juice – Honey – Red Curry Paste – Sesame Oil – Lime Peel – Fresh Ginger Root – Fresh Cilantro
Cook Time: 15 Min
Roast a hundred grams of cashews in a wok containing two tablespoons of sesame oil until brown.
Mix chopped ginger root, honey, vinegar, soy sauce, lemon juice, and zest in a separate bowl until well combined.
Sauté red curry paste in a wok.
Cook half kilograms of boneless chicken in a wok for five minutes.
Stir in the prepared ginger and soy sauce mixture to the wok and mix it well until all the chicken pieces are well coated.
Pour coconut milk into the wok and cook for ten minutes until the sauce thickens.
Meanwhile, add a cup of sliced mushrooms and season it with salt.
Mix mango slices and bring them to a boil for a few minutes.
After some time, add roasted cashews and garnish it with freshly chopped cilantro.
Mix it well and serve The Cheesecake Factory Thai coconut lime chicken with Jasmine rice.