Cheesecake Factory Lettuce Wraps

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 lb chicken breast (bamboo skewers, 10-12 inches)
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 2 garlic cloves, minced
• 1 teaspoon gingerroot, grated
• 3/4 teaspoon red pepper flakes
• 2 tablespoons water
• 4 green onions, cut into 1 inch pieces
• 1 1/2 cups bean sprouts
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds, roasted
• 12 ounces egg noodles, fresh best
• 1 tablespoon garlic clove, minced
• 1 tablespoon red curry paste
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tablespoon curry powder
• 1 pinch turmeric powder
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1/3 cup rice vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cucumber, seeded

Recipe

• 1 chicken satays:.
• 2 cut chicken into 3/4 inch strips.
• 3 place in a shallow glass dish.
• 4 combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
• 5 add water and mix thoroughly.
• 6 pour over chicken.
• 7 toss to coat all of the chicken pieces.
• 8 cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
• 9 soak bamboo skewers 20 minutes in cold water to keep them from burning.
• 10 drain the chicken and reserve the marinade.
• 11 weave the chicken strips onto each skewers, alternation with green onion pieces. you may need to use several pieces to cover each skewer.
• 12 brush chicken and onions with reserved marinade.
• 13 grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.
• 14 bean sprouts:.
• 15 heat the oil in a frying pan.
• 16 add the bean sprouts along with the other ingredients.
• 17 cook over a medium-high heat until the bean sprouts are tender.
• 18 chill in the refrigerator until ready to serve.
• 19 thai coconut curry noodles:.
• 20 place the noodles in hot water, separating with a fork.
• 21 let the noodles soak until tender or according to the directions on the package.
• 22 drain and keep warm.
• 23 in a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
• 24 when it begins to simmer, add in the remaining ingredients.
• 25 continue to simmer for approximately 2 minutes.
• 26 stir in the noodles and serve.
• 27 thai marinated cucumbers:.
• 28 combine the vinegar, sugar, water and salt in a small pan.
• 29 cook over a medium heat, stirring until it boils and the sugar is dissolved.
• 30 remove from heat and let it cool to room temperature.
• 31 peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8 inch slices.
• 32 place in a serving bowl and pour marinade over cucumbers, stirring to blend.
• 33 cover and refrigerate for up to 2 hours.
• 34 tamarind cashew dipping sauce tamarind cashew dipping sauce.
• 35 peanut sauce peanut sauce ala cheesecake factory.
• 36 sweet chili dipping sauce sweet chili dipping sauce.
• 37 putting it all together:.
• 38 remove the hard stems from the bottom of each leaf of lettuce.
• 39 wash and dry the leaves and arrange in a group on a larger platter.
• 40 remove 2 red cabbage leaves, wash and dry and slice in half vertically.
• 41 arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
• 42 let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
• 43 fold the leaf in half and enjoy!