Cheesecake Factory Lettuce Wraps

Recipe by Ambervim
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 1 Platter
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chicken Satays:
  • Cut chicken into 3/4 inch strips.
  • Place in a shallow glass dish.
  • Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
  • Add water and mix thoroughly.
  • Pour over chicken.
  • Toss to coat all of the chicken pieces.
  • Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
  • Soak bamboo skewers 20 minutes in cold water to keep them from burning.
  • Drain the chicken and reserve the marinade.
  • Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
  • Brush chicken and onions with reserved marinade.
  • Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.
  • Bean Sprouts:
  • Heat the oil in a frying pan.
  • Add the bean sprouts along with the other ingredients.
  • Cook over a medium-high heat until the bean sprouts are tender.
  • Chill in the refrigerator until ready to serve.
  • Thai Coconut Curry Noodles:
  • Place the noodles in hot water, separating with a fork.
  • Let the noodles soak until tender or according to the directions on the package.
  • Drain and keep warm.
  • In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
  • When it begins to simmer, add in the remaining ingredients.
  • Continue to simmer for approximately 2 minutes.
  • Stir in the noodles and serve.
  • Thai Marinated Cucumbers:
  • Combine the vinegar, sugar, water and salt in a small pan.
  • Cook over a medium heat, stirring until it boils and the sugar is dissolved.
  • Remove from heat and let it cool to room temperature.
  • Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8 inch slices.
  • Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
  • Cover and refrigerate for up to 2 hours.
  • Tamarind Cashew Dipping Sauce Recipe #453585.
  • Peanut Sauce Recipe #453586.
  • Sweet Chili Dipping Sauce Recipe #453589.
  • Putting it All Together:
  • Remove the hard stems from the bottom of each leaf of lettuce.
  • Wash and dry the leaves and arrange in a group on a larger platter.
  • Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
  • Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
  • 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.
  • Fold the leaf in half and enjoy!
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