CHEESECAKE FACTORY COCONUT LIME CHICKEN RECIPE & AN ANNOUNCEMENT!
Recipe Information
Coconut-Lime Chicken
Toast the coconut by mixing 1 tablespoon of water and 1 teaspoon of white sugar in a pan until the sugar dissolves.
Add 50 grams of desiccated coconut to the pan and mix until it soaks up the sweetened water.
Leave the coconut on low heat until it browns slightly, then remove from heat and set aside.
In a bowl, combine 2 tablespoons of soy sauce, 50 ml of lime juice, 1 tablespoon of honey, 1 tablespoon of ginger, and the zest of 1 lime. Stir well.
In a pan, brown the chopped chicken breast in spray rapeseed oil for about 3 minutes until no longer pink.
Add the lime and soy mixture and 1 tin of light coconut milk to the chicken, bringing it to a boil and letting it bubble for 2-3 minutes.
Add 50 grams of roasted and salted cashews, 100 grams of sugar snap peas, and 100 grams of shiitake mushrooms to the pan.
Cook for another 3-4 minutes until everything is heated through and combined.
Plate the chicken curry, adding the toasted coconut and fresh coriander on top. Serve with a side of mashed potatoes.
Equipment Needed
Spice Level:
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