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Thai Coconut Lime Chicken inspired by Cheesecake Factory, featuring tender chicken in creamy coconut-lime sauce garnished with fresh herbs.

Copycat Cheesecake Factory Thai Coconut Lime Chicken

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Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 Servings

Description

Tender chicken seared and simmered in a creamy coconut-lime curry sauce with snow peas, shiitake mushrooms, and mango, served over jasmine rice with roasted cashews and toasted coconut. A one-skillet copycat of the Cheesecake Factory favorite, with an air fryer option.

Ingredients 

Coconut-Lime Curry Sauce

  • 13.5 ounces coconut milk, full-fat
  • 2 tablespoons red Thai curry paste, start with 1 for milder heat
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lime zest, about 1 lime
  • 1 tablespoon fish sauce
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 teaspoon red pepper flakes, optional

Chicken and Stir-Fry

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon neutral oil, avocado or canola
  • 1 tablespoon toasted sesame oil
  • 1 small red onion, thinly sliced
  • 4 ounces shiitake mushrooms, stemmed and sliced
  • 6 ounces snow peas, trimmed
  • 1 cup fresh mango, diced

To Serve

  • 1/2 cup roasted cashews
  • 1/4 cup toasted coconut flakes
  • 1/4 cup fresh cilantro or Thai basil, chopped
  • Lime wedges
  • Cooked jasmine rice

Instructions

  • In a medium bowl, whisk together the coconut milk, curry paste, lime juice, lime zest, fish sauce, honey, soy sauce, garlic, ginger, and red pepper flakes. Set aside.
  • Toss the chicken pieces with the cornstarch, salt, and pepper until evenly coated.
  • Heat the neutral oil and sesame oil in a large skillet or wok over medium-high heat until shimmering. Add half the chicken in a single layer and cook 3 to 4 minutes per side, until golden and cooked through to 165°F (74°C). Transfer to a plate and repeat with the remaining chicken.
  • Add the red onion and shiitake mushrooms to the skillet. Cook 3 to 4 minutes, until softened and lightly browned. Add the snow peas and cook 1 minute more.
  • Pour in the coconut-lime sauce and bring to a gentle simmer. Cook 4 to 5 minutes, stirring occasionally, until slightly thickened.
  • Return the chicken and any juices to the skillet. Toss to coat, then fold in the mango and half the cashews. Cook 1 minute more.
  • Taste and adjust with additional lime juice or honey as needed. Serve over jasmine rice, topped with the remaining cashews, toasted coconut, and fresh cilantro, with lime wedges alongside.

Equipment

  • Air Fryer, or skillet
  • Cooking Spray
  • Parchment Paper, optional

Notes

Air Fryer Method: Toss the chicken with cornstarch, salt, pepper, and 1 teaspoon oil. Air fry at 400°F (200°C) for 8 to 10 minutes, shaking halfway, until it reaches 165°F (74°C). Cook the vegetables and simmer the sauce in a saucepan on the stovetop, then add the chicken with the mango and cashews.

Notes

  • Curry paste heat varies widely by brand. Taste before adding the full amount.
  • Toast coconut flakes in a dry skillet over medium heat for about 2 minutes, stirring constantly.
  • Full-fat coconut milk is important for the sauce texture. Light coconut milk will need extra reduction time.
  • Store cashews and toasted coconut separately from leftovers so they stay crisp.

Nutrition

Serving: 1ServingCalories: 709kcalCarbohydrates: 39gProtein: 44gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 109mgSodium: 1303mgPotassium: 1311mgFiber: 5gSugar: 20gVitamin A: 2185IUVitamin C: 50mgCalcium: 87mgIron: 7mg