Thai Lettuce Wraps with Peanut Sauce (The Cheesecake Factory)

Submitted by Breanna Gibby - added 5/1/24

Ingredients

• 6-8 butter lettuce leaves
• Thai chicken satays (ingredients below)
• carrots
• bean sprouts
• Thai coconut curry noodles
• cucumbers
• 1 Tbsp. roasted peanuts – chopped
• Thai Chicken Satays:
• 1 lb. boneless skinless chicken breast
• 1/4 cup soy sauce
• 2 Tbsp. fresh lime juice
• 2 cloves garlic - minced
• 1 tsp. grated fresh ginger
• 3/4 tsp. red pepper flakes
• 2 Tbsp. water
• 4 green onions - cut into 1? pieces
• 8 bamboo skewers (10-12 inches)
• Thai Peanut Sauce:
• 1/4 cup creamy peanut butter
• 2 Tbsp. water
• 4 Tbsp. sugar
• 1 Tbsp. soy sauce
• 1 tsp. rice vinegar
• 1 tsp. lime juice
• 1/2 tsp. chili oil

Instructions

1. 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.
2. 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.
3. 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.