Cheesecake Factory Lettuce Wraps

⏱ 60 mins 🍽 1 Platter 🏷 < 60 Mins

Assemble a vibrant platter inspired by a popular restaurant appetiser. This recipe guides you through preparing multiple components: chicken satays marinated in soy and lime, a quick bean sprout stir-fry, Thai-style coconut curry noodles, and tangy marinated cucumbers. Serve everything with lettuce leaves and a selection of dipping sauces, allowing everyone to build their own fresh wraps. Perfect for sharing, it brings restaurant-style dining to your table.

Cheesecake Factory Lettuce Wraps

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

Method

  1. Begin by preparing the chicken satays.
  2. Slice the chicken breast into strips measuring 3/4 inch.
  3. Transfer the chicken pieces to a shallow glass dish.
  4. Whisk together the soy sauce, lime juice, minced garlic, grated ginger and red pepper flakes in a separate small bowl.
  5. Pour in the water and mix it in completely.
  6. Empty this mixture over the chicken in the dish.
  7. Toss the chicken to ensure it is fully coated.
  8. Cover the dish and let the chicken marinate in the refrigerator for at least 30 minutes, up to 2 hours, giving it an occasional stir.
  9. Submerge the bamboo skewers in cold water for 20 minutes to prevent them from burning.
  10. Drain the chicken, saving the leftover marinade in a bowl.
  11. Thread the chicken strips onto the soaked skewers, placing pieces of green onion between them. You might need multiple chicken pieces per skewer.
  12. Use the reserved marinade to brush over the chicken and onions.
  13. Cook the skewers on a preheated, uncovered grill for 6 to 8 minutes, turning them once during cooking.
  14. Next, prepare the bean sprouts.
  15. Warm the sesame oil in a frying pan.
  16. Add the bean sprouts along with the soy sauce and roasted sesame seeds.
  17. Cook until the bean sprouts have softened.
  18. Place the cooked sprouts in the refrigerator to chill before serving.
  19. Now, make the Thai coconut curry noodles.
  20. Put the fresh egg noodles into a bowl of hot water, using a fork to separate them.
  21. Allow the noodles to soak until they are tender, following the package instructions if provided.
  22. Drain the noodles and keep them warm.
  23. In a medium saucepan, gently heat the coconut milk and gradually blend in the red curry paste.
  24. Once the mixture starts to simmer, add the minced garlic, chicken broth, curry powder, turmeric, fish sauce and lime juice.
  25. Let it simmer for about 2 minutes.
  26. Mix the warm noodles into the sauce and serve.
  27. For the Thai marinated cucumbers.
  28. Combine the rice vinegar, sugar, water and salt in a small pan.
  29. Heat the mixture, stirring constantly, until it reaches a boil and the sugar has fully dissolved.
  30. Take the pan off the heat and allow the liquid to cool completely.
  31. Peel the cucumber, cut it lengthwise into quarters and then slice those pieces crosswise into 1/8 inch slices.
  32. Put the cucumber slices into a serving bowl, pour the cooled marinade over them and stir to combine.
  33. Cover the bowl and refrigerate the cucumbers for up to 2 hours.
  34. Prepare the Tamarind Cashew Dipping Sauce using recipe #453585.
  35. Prepare the Peanut Sauce using recipe #453586.
  36. Prepare the Sweet Chili Dipping Sauce using recipe #453589.
  37. To assemble the platter.
  38. Trim the tough stems from the bottom of each lettuce leaf.
  39. Wash and dry the leaves, then arrange them together on a large serving platter.
  40. Take two red cabbage leaves, wash and dry them, then slice each one in half vertically.
  41. Place these cabbage leaf halves on the platter and fill them separately with the chicken satays, bean sprouts, Thai coconut curry noodles and marinated cucumbers.
  42. Invite guests to create their own wraps by selecting their preferred fillings, placing them on a lettuce leaf and adding a sauce of their choice.
  43. Fold the lettuce leaf over the filling and enjoy.

Nutrition (per serving)

Sodium8268900 mg

Recipe details

Category< 60 Mins
AuthorAmbervim