The Cheesecake Factory Thai Coconut Lime Chicken Recipe

The Cheesecake Factory Thai Lemon Chicken step 9

The Cheesecake Factory Thai Coconut Lime Chicken Recipe

The Cheesecake Factory Thai coconut lime chicken has crispy and tender chicken bites mixed with coconut lime gravy. It's The Cheesecake Factory's version of Thai coconut lime chicken. You'll enjoy it's sweet coconut taste with a zest twist of lemon with sweet notes of mango and honey. Cashew add nutty flavor to this dish while mushrooms add a nutty meatiness to the gravy.

4.47 from 26 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Thai

Servings

Calories 393 kcal

Equipment

Skillet
Bowl
Spatula
Knife
Grater

Ingredients

1 pound Chicken Breasts (boneless skinless, cut into 1-inch cubes)
1 cup Coconut Milk (light)
1 Mango (cut into chunks)
1 can Shiitake Mushrooms
⅛ cup Cashew Nuts
2 tablespoons Soy Sauce (reduced-sodium)
1 tablespoon Rice Vinegar
¼ cup Lime Juice
1 tablespoon Honey
½ teaspoon Red Curry Paste
2 teaspoons Sesame Oil
1 tablespoon Lime Peel (grated)
1 tablespoon Fresh Ginger-Root (minced)
1 tablespoon Fresh Cilantro (minced)

Instructions

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.