I am so hooked on Coconut Lime Chicken from Cheesecake factory!
A month ago, My husband Richard took me to Cheesecake factory for the first time. I had never been there before so I didn’t know what to expect. I thought that cheesecakes are all that they served until I saw their menu. They have a ton of fantastic food including some of Asian food. I found out soon that it’s really hard to choose when you are given a menu the size of a book. Somehow, my husband managed to pick one that he knew that I would love and he never has failed me yet. I was so delighted with their Coconut Lime Chicken that I had to try to make this one at home.
So here we go…
Cheesecake Factory Copycat Coconut-Lime Chicken Recipe
Ingredients
- · ¼ cup sweetened shredded coconut
- · ¼ cup lime juice
- · 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon grated lime peel
- 1 tablespoon minced fresh ginger-root
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 3 teaspoons canola oil
- 2 teaspoons sesame oil
- 1 cup light coconut milk
- 1/2 teaspoon red curry paste
- ¼ cup snow peas
- 1 pc mango cut into chunks
- 1/8 cup cashew nuts
- 1 tablespoon minced fresh cilantro
- 1 can shiitake mushrooms
Instructions
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Place sweetened shredded coconut flakes in a skillet. Cook over medium heat and stir frequently until the flakes are mostly golden brown. Set aside.
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In a small bowl, combine the lime juice, soy sauce, lime peel, ginger, vinegar and honey; set aside. In a large skillet, sauté chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan and coconut milk. Bring to a boil; cook and stir for 2 minutes. Add curry paste. Add Snow peas, mushrooms, mango and cashew nuts. Cook and stir for another 2-3 minutes. Sprinkle with coconut and cilantro.
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Serve with Rice and garnish with Lime & Cilantro
Recipe Notes
www.richandsweetlife.com
12 Responses
I never had the one at Cheesecake Factory but this one was delicious… I used Jasmine rice and served it with Sour Soup.
Thanks mike… I will be posting more recipe soon.
Loved it… Thanks for sharing.
Thanks for the comment Nancee. Have a nice day!
Can’t wait to make this!
Question for you…the original CF one has a green sauce on the plate with it. Do you know what that is?
I believe they use the green curry paste and I used a red curry paste. I believe the red is a little more spicy.
Thanks!
I’ve had the original several times, even take out to really analyze it because I Love this dish!
The chicken is tossed in cornstarch before frying. It gets a little crispness and is typically asian.
The veggies are stir fried separately and still crisp. They are served on top of the chicken thats been cooked in the sauce. Veggies have no sauce, but oily shine.
Lastly, the curry is a green curry, not red. You can see the flecks of the green in the sauce and green has a lime base so you can skip the lime juice. I hot mine at an asian market. LaChoy brand is lame.
I used your recipe as a jumping off point with these subs and I have to say it’s darn close.
Thank you so much for posting this! It tastes SO CLOSE to the original Cheesecake Factory recipe. Best dish I’ve ever prepared to date.
Thank you for your comment. Stay tune. We will be posting new recipes soon.
It was a good start. I’ll use the green paste next time and skip or cut the lime juice in half because it was a bit much. Not much kick to it like theirs, so more curry paste would’ve been good. Overall I think you did a great job to start it out though. Thanks for the recipe.
Thanks so much for the recipe! I used green chili curry paste since I had that at home anyway, and I didn’t use very much lime peel or juice as mentioned in another comment. I added red onion and garlic. I put the garlic in with the soy sauce. I also cooked the mushrooms, red onion and snow peas separately in olive and sesame oil. I put the mango and cashews on top after I put everything on the plate.