The Cheesecake Factory Thai Chicken Lettuce Wraps Recipe

Peanut Sauce

1/3 cup crunchy peanut butter

1/3 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon lime juice

1 clove garlic, grated

1 (2 inch) piece fresh ginger, grated

1 tablespoon toasted sesame oil

1/2 cup sweet chili sauce

1/4 teaspoon crushed red pepper flakes

Chicken Satay

1 tablespoon yellow curry paste

1 tablespoon honey

1 teaspoon freshly grated ginger

3 cloves garlic, grated

1/4 cup coconut milk

1 teaspoon kosher salt

2 tablespoons vegetable oil

1 1/2 pounds chicken tenders

Thai Cucumber Salad

3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices

1 tablespoon salt

1/2 cup white sugar

1/2 cup rice wine vinegar

2 medium jalapeno peppers, seeded and chopped

1/4 cup chopped cilantro

1/2 cup peanuts

Coconut Curry Noodles

2 1/4 teaspoons kosher salt, divided

4 ounces vermicelli rice noodles

1 cup coconut milk

1 teaspoon sesame seeds (optional)

To Serve

4 purple cabbage leaves, or more as needed

6 butter lettuce leaves, or more as needed

1/2 cup matchstick-cut carrots

1/4 cup cilantro leaves

1/4 cup finely chopped peanuts

Directions

Step 1: For the peanut sauce, combine peanut butter, soy sauce, lime juice, rice vinegar, grated garlic, grated ginger, sesame oil, sweet chili sauce, and crushed red pepper in a bowl. Stir until well combined. Refrigerate until ready to serve.

Step 2: For the chicken satay, whisk together yellow curry paste, honey, grated ginger, grated garlic, coconut milk, lime juice, salt, and vegetable oil in a bowl. Add chicken tenders and toss to coat. Cover and refrigerate for at least 45 minutes, or up to overnight.

Step 3: For the 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. In a separate bowl, whisk together sugar and vinegar until the sugar dissolves. Add cucumbers, jalapeos, and cilantro, and toss to combine. Just before serving, sprinkle chopped peanuts on top.

Step 4: Preheat your oven to 375F (190C). Heat a lightly greased grill pan over high heat. Add the chicken tenders and cook for about 2 minutes on each side, or until browned and the chicken releases easily from the pan. Transfer chicken to a baking sheet and bake in the oven for 8 to 10 minutes, or until the chicken is no longer pink in the center and the juices run clear. Keep warm or refrigerate until ready to serve.

Step 5: For the coconut curry noodles, bring a large pot of water to a boil. Add 2 teaspoons of salt and the rice noodles, cooking for 2 minutes. Drain and rinse with cold water. Using a knife or kitchen shears, cut the noodles into smaller pieces and set aside. Return the pot to medium heat, then add coconut milk, yellow curry paste, and the remaining salt. Whisk to combine, then bring to a simmer. Cook for about 4 minutes, or until the sauce thickens slightly. Add the noodles to the sauce and stir until well coated. Remove from heat and, if desired, sprinkle with sesame seeds.

Step 6: To serve, arrange the chicken, peanut sauce, and noodles on a large platter. Add the cucumber salad, cabbage, lettuce, carrots, and cilantro to the platter, and garnish with the chopped peanuts. Serve immediately and enjoy!

Nutrition Facts (per serving)

Calories: 1360

Total Fat: 79g (101% DV)

Saturated Fat: 24g (119% DV)

Cholesterol: 78mg (26% DV)

Sodium: 5881mg (256% DV)

Total Carbohydrate: 123g (45% DV)

Dietary Fiber: 12g (41% DV)

Total Sugars: 59g

Protein: 52g (104% DV)

Vitamin C: 77mg (86% DV)

Calcium: 224mg (17% DV)

Iron: 6mg (36% DV)

Potassium: 1936mg (41% DV)