The Cheesecake Factory Thai Chicken Lettuce Wraps
Ingredients
- 1/3 cup crunchy peanut butter
- 1/3 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 clove garlic
- 1 2 inch) piece fresh ginger
- 1 tablespoon toasted sesame oil
- 1/2 cup sweet chili sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon yellow curry paste
- 1 tablespoon honey
- 1 teaspoon ginger
- 3 loves garlic
- 1/4 cup coconut milk
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 1/2 pounds chicken tenders
- 3 large cucumbers,
- 1 tablespoon salt
- 1/2 cup white sugar
- 1/2 cup rice wine vinegar
- 2 medium jalapeno peppers, seeded and hopped
- 1/4 cup chopped cilantro
- 1/2 cup peanuts
- 2 1/4 teaspoons kosher salt
- 4 ounces vermicelli rice noodles
- 1 cup coconut milk
- 1 tablespoon yellow curry paste
- 1 teaspoon sesame seeds (optional)
- 4 cabbage leaves
- 6 butter lettuce leaves
- 1/2 cup carrots
- 1/4 cup cilantro leaves
- 1/4 cup peanuts
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Instructions
- For peanut sauce, stir peanut butter, soy sauce, lime juice, rice vinegar, grated garlic, grated ginger, sesame oil, sweet chili sauce, and crushed red pepper together in a bowl until well combined; refrigerate until ready to serve.
- For chicken satay, whisk yellow curry paste, honey, grated ginger, grated garlic, coconut milk, lime juice, salt, and oil together in a bowl until well combined. Add chicken tenders and toss to coat. Cover and refrigerate at least 45 minutes or up to overnight.
- For cucumber salad, toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
- Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.
- Preheat the oven to 375 degrees F (190 degrees C). Heat a lightly greased grill pan over high heat. Add tenders to the hot grill pan and cook, undisturbed, until they are browned and release easily from the pan, about 2 minutes. Flip and cook 1 minute more. Transfer chicken to a baking sheet.
- Bake chicken in the preheated oven until no longer pink at the center and juices run clear, 8 to 10 minutes. Keep warm or refrigerate until ready to serve.
- For coconut curry noodles, bring a large pot of water to a boil over high heat. Add 2 teaspoons salt and rice noodles and cook for 2 minutes; drain and rinse with cold water. Using a knife or kitchen shears, cut noodles into smaller pieces and set aside.
- Return the pot to medium heat and add coconut milk, yellow curry paste, and remaining salt and whisk to combine. Bring to a simmer and cook until slightly thickened, about 4 minutes. Add noodles to sauce and stir until well coated; remove from heat. Sprinkle with black sesame seeds if desired.
- Serve chicken, peanut sauce, and noodles on a large platter with cucumber salad, cabbage, lettuce, carrots, and cilantro.
Source
Original recipe: View Original