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Cheesecake Factory Copycat Coconut-Lime Chicken Recipe

Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Author JelloMay


  • · 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


  1. Place sweetened shredded coconut flakes in a skillet. Cook over medium heat and stir frequently until the flakes are mostly golden brown. Set aside.
  2. 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.

  3. Serve with Rice and garnish with Lime & Cilantro

Recipe Notes