Thai Chicken Lettuce Wraps From The Cheesecake Factory Recipes

Steps:

• For the chicken: Combine the tamari, oil, lime juice, ginger and chiles in a medium bowl. Add the chicken to the bowl and coat it in the marinade. Marinate for about 1 hour at room temperature.
• Preheat the oven to 350 degrees F. Remove the chicken from the marinade, and discard the remaining marinade.
• Place the chicken on a baking sheet and roast until the internal temperature reaches 160 degrees F, 20 minutes. Remove the chicken from the oven and rest it for 10 minutes. Once cool enough to handle, shred the meat.
• For the wrap: In a separate bowl, combine the cabbage, peanuts, lime juice and basil. Season with salt and pepper.
• Lay out 1 lettuce leaf, place one-quarter of the shredded chicken, then 1/2 cup cabbage salad in the leaf. Repeat for the remaining lettuce and filling. Fold the wraps and enjoy.

Steps:

• For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
• Heat a grill pan over high heat.
• Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
• For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
• To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

Steps:

• THAI CHICKEN SATAY: Cut chicken into 3/4″ strips and 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″ 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: Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Heat at medium for 1 minute. Stir until the tamarind pulp is completely dissolved. Add this to the cashew mixture and process until smooth. Pour into a serving bowl and sprinkle with toasted sesame seeds. Refrigerate for at least 30 minutes. PEANUT SAUCE: Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan. Stir mixture over a medium heat until it begins to bubble. Cover the pan and remove from the heat. SWEET CHILI DIPPING SAUCE: Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender. Puree until smooth. Pour into bowls and serve. To put everything together in your lettuce wraps: 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!

Steps:

• 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!

Steps:

• In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

Steps:

• 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.
• Poor over chicken and toss to coat all of the chicken pieces.
• Cover and marinade 30 minutes up to 2 hours, stirring occasionally.
• Soak bamboo skewers 20 minutes in cold water.
• Drain chicken and reserve marinade. Weave chicken strips onto each skewers, alternating with green onion pieces.
• Brush chiken and onions with reserved marinade.