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
- · 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
Place sweetened shredded coconut flakes in a skillet. Cook over medium heat and stir frequently until the flakes are mostly golden brown. Set aside.
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.
Serve with Rice and garnish with Lime & Cilantro