Cheesecake Factory Thai Lettuce Wraps Recipe 395

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CHEESECAKE FACTORY THAI LETTUCE WRAPS RECIPE - (3.9/5)



Cheesecake Factory Thai Lettuce Wraps Recipe - (3.9/5) image

Provided by jenniferj

Number Of Ingredients 71

THAI CHICKEN SATAYS:
6 to 8 butter lettuce leaves
2 red cabbage leaves, cut in half vertically
Thai chicken satays (recipe below)
Julienned carrots
Sesame bean sprouts (recipe below)
Thai coconut curry noodles (recipe below)
Thai marinated cucumbers (recipe below)
1 tablespoon roasted peanuts, chopped
Tamarind cashew dipping sauce (recipe below)
Thai peanut sauce (recipe below)
Sweet red chili sauce (recipe below)
1 pound boneless skinless chicken breast
1/4 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
3/4 teaspoon red pepper flakes
2 tablespoons water
4 green onions, cut into 1″ pieces
8 bamboo skewers (10 to 12 inches)
BEAN SPROUTS:
1 1/2 cups bean sprouts
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon sesame seeds, roasted
THAI COCONUT CURRY NOODLES:
12 ounces fresh egg noodles
1 tablespoon garlic cloves, 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
THAI MARINATED CUCUMBERS:
1/3 cup rice vinegar
1/4 cup sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large cucumber, seeded
TAMARIND CASHEW DIPPING SAUCE:
1/4 cup cashews, chopped
1 tablespoon hoisin sauce
2 medium garlic cloves, minced
2 green onions, chopped
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup canola oil
3 teaspoon honey
6 tablespoons rice wine vinegar
1/2 teaspoon tamarind pulp
1/2 teaspoon toasted sesame seeds
PEANUT SAUCE:
1/4 cup creamy peanut butter
2 tablespoons water
4 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil
SWEET CHILI DIPPING SAUCE:
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoon sugar
1 lime, juiced
1 teaspoon garlic, minced
1 teaspoon red chili paste

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!

CHEESECAKE FACTORY LETTUCE WRAPS



Cheesecake Factory Lettuce Wraps image

One of the best appetizers you'll ever find. With all of the different ingredients and sauces, these lettuce wraps are perfect for sharing with a group. These make a great dish for bringing to a pot luck. However, since I can walk to a Cheesecake Factory, I think I will get it there. The best top secret restaurant recipes for each item and the sauces are all included but had to be entered separately as Food.com has a 50 ingredient limit. This and others can be found at http://restaurantrecipesbook.com/

Provided by Ambervim

Categories     < 60 Mins

Time 1h

Yield 1 Platter

Number Of Ingredients 27

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

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!

THAI LETTUCE WRAPS FROM THE CHEESECAKE FACTORY



Thai Lettuce Wraps from The Cheesecake Factory image

From http://restaurantrecipesbook.com/the-cheesecake-factory-lettuce-wraps-recipe/ This is by far my favorite recipe!

Provided by malinda sargent @GREEKROSE2005

Categories     Chicken

Number Of Ingredients 10

- 6-8 butter lettuce leaves
- thai chicken satays (recipe below)
- julienne carrots
- sesame bean sprouts (recipe below)
- thai coconut curry noodles (recipe below)
- thai marinaded cucumbers (recipe below)
- 1 tablespoon roasted peanuts - chopped
- tamarind cashew dipping sauce (recipe below)
- thai peanut sauce (recipe below)
- sweet red chili sauce (recipe below)

Steps:

  • Directions 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!
  • Here are the individual recipes:
  • Thai Chicken Satays Ingredients 1 lb boneless skinless chicken breast 1/4 cup soy sauce 2 tablespoons fresh lime juice 2 cloves garlic - minced 1 teaspoon grated fresh ginger 3/4 teaspoon red pepper flakes 2 tablespoons water 4 green onions - cut into 1? pieces 8 Bamboo skewers (10-12 inches) Directions Cut chicken into 3/4? 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 Ingredients 1½ cups bean sprouts 1 tbsp sesame oil 1 tbsp soy sauce 1 tsp roasted sesame seeds Directions 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 Ingredients 12 oz fresh egg noodles 1 tbsp minced garlic cloves 1 tbsp red curry paste 1 cup coconut milk 1 cup chicken broth 1 tbsp curry powder 1 pinch turmeric powder 1 tbsp fish sauce 1 tbsp lime juice Directions Place the noodles in hot water, seperating 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 Ingredients 1/3 cup rice vinegar 1/4 cup sugar 1/4 cup water 1/4 tsp salt 1/4 tsp ground black pepper 1 large cucumber - seeded Directions 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 Ingredients 1/4 cup chopped cashews 1 tbsp hoisin sauce 2 medium garlic cloved - minced 2 green onions - chopped 1/2 tsp ground black pepper 1/4 tsp cayenne pepper 1/4 cup canola oil 3 tsp honey 6 tbsp rice wine vinegar 1/2 tsp tamarind pulp 1/2 tsp toasted sesame seeds Directions 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 Ingredients 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 Directions 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 Ingredients 1/4 cup rice wine vinegar 2 tbsp fish sauce 1/4 cup hot water 2 tbsp sugar 1 lime - juiced 1 tsp garlic - minced 1 tsp red chili paste Directions 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.

THAI LETTUCE WRAPS FROM THE CHEESECAKE FACTORY



Thai Lettuce Wraps from The Cheesecake Factory image

From http://restaurantrecipesbook.com/the-cheesecake-factory-lettuce-wraps-recipe/ This is by far my favorite recipe!

Provided by malinda sargent @GREEKROSE2005

Categories     Chicken

Number Of Ingredients 10

- 6-8 butter lettuce leaves
- thai chicken satays (recipe below)
- julienne carrots
- sesame bean sprouts (recipe below)
- thai coconut curry noodles (recipe below)
- thai marinaded cucumbers (recipe below)
- 1 tablespoon roasted peanuts - chopped
- tamarind cashew dipping sauce (recipe below)
- thai peanut sauce (recipe below)
- sweet red chili sauce (recipe below)

Steps:

  • Directions 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!
  • Here are the individual recipes:
  • Thai Chicken Satays Ingredients 1 lb boneless skinless chicken breast 1/4 cup soy sauce 2 tablespoons fresh lime juice 2 cloves garlic - minced 1 teaspoon grated fresh ginger 3/4 teaspoon red pepper flakes 2 tablespoons water 4 green onions - cut into 1? pieces 8 Bamboo skewers (10-12 inches) Directions Cut chicken into 3/4? 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 Ingredients 1½ cups bean sprouts 1 tbsp sesame oil 1 tbsp soy sauce 1 tsp roasted sesame seeds Directions 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 Ingredients 12 oz fresh egg noodles 1 tbsp minced garlic cloves 1 tbsp red curry paste 1 cup coconut milk 1 cup chicken broth 1 tbsp curry powder 1 pinch turmeric powder 1 tbsp fish sauce 1 tbsp lime juice Directions Place the noodles in hot water, seperating 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 Ingredients 1/3 cup rice vinegar 1/4 cup sugar 1/4 cup water 1/4 tsp salt 1/4 tsp ground black pepper 1 large cucumber - seeded Directions 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 Ingredients 1/4 cup chopped cashews 1 tbsp hoisin sauce 2 medium garlic cloved - minced 2 green onions - chopped 1/2 tsp ground black pepper 1/4 tsp cayenne pepper 1/4 cup canola oil 3 tsp honey 6 tbsp rice wine vinegar 1/2 tsp tamarind pulp 1/2 tsp toasted sesame seeds Directions 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 Ingredients 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 Directions 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 Ingredients 1/4 cup rice wine vinegar 2 tbsp fish sauce 1/4 cup hot water 2 tbsp sugar 1 lime - juiced 1 tsp garlic - minced 1 tsp red chili paste Directions 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.

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Remove the stems from the lettuce, wash the lettuce, put it on a plate and set it aside. Put carrots in a bowl and right before serving, prepare the avocado and put it bowl. Thai Chicken Satays 1 package of chicken tenders 1/4 cup of soy sauce 2 Tablespoons fresh lime juice 2 cloves of garlic, minced 1 Tablespoon grated fresh ginger
From kim-mypersonalchef.blogspot.com


CHEESECAKE FACTORY THAI LETTUCE WRAPS | LOUISE HELLAND | COPY ME …
6 to 8 butter lettuce leaves. 2 red cabbage leaves, cut in half vertically. Thai chicken satays (recipe below) Julienned carrots. Sesame bean sprouts (recipe below) Thai coconut curry noodles (recipe below) Thai marinated cucumbers (recipe below) 1 tablespoon roasted peanuts, chopped. Tamarind cashew dipping sauce (recipe below)
From copymethat.com


BEST THAI LETTUCE WRAPS RECIPE | PEANUT SAUCE - MEAN GREEN CHEF
2019-09-30 In a large glass bowl mix the pork, hamburger, garlic, shallots, Thai chili pepper, fish sauce, chili sauce, Siracha, and light brown sugar. Mix gently by hand or with a wooden spoon until combined. Heat a heavy-bottomed skillet or Dutch Oven over high heat, add the vegetable oil and reheat for 30 seconds.
From meangreenchef.com


THAI LETTUCE WRAPS | CHEESECAKE FACTORY COPYCAT RECIPE - YOUTUBE
Another Cheesecake Factory copycat Recipe. This Thai Lettuce Wrap is requested by some of the viewers. If you would like me to create more copycat recipe, pl...
From youtube.com


CHEESECAKE FACTORY THAI LETTUCE WRAPS RECIPES
SparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here.
From recipes.sparkpeople.com


CHEESECAKE FACTORY THAI LETTUCE WRAP SAUCES
6 votes and 1 comment so far on Reddit
From reddit.com


CHEESECAKE FACTORY THAI LETTUCE WRAPS
Get ready to blow everyone away when you unveil this build-it-yourself Thai-inspired lettuce wrap kit at the table. Get every secret for an impressive knockoff here. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore • Food And …
From pinterest.ca


CHEESECAKE FACTORY’S THAI LETTUCE WRAPS RECIPE | MONCHEF
Ingredients. juice of 3 small limes; 1 tbsp avocado oil; 1 tbsp dried cilantro; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp crushed red pepper flakes; peanut sauce:
From monchef.recipes


LOW FAT CHICKEN RECIPES CHEESECAKE FACTORY THAI LETTUCE WRAPS
The cheesecake factory thai lettuce wraps! 1 pound boneless skinless chicken breast · 1/4 cup soy sauce · 2 tablespoons fresh lime juice · 2 cloves garlic, minced · 1 teaspoon fresh ginger, . Satay chicken strips, carrots, bean sprouts, coconut curry . Can use the asian dipping sauce from my miso glazed salmon recipe.
From foodnewsnews.com


COPYCAT CHEESECAKE FACTORY THAI LETTUCE WRAPS - RECIPE CLOUD APP
1 teaspoon garlic powder. 1 teaspoon kosher salt. ½ teaspoon Crushed red pepper flakes, Peanut sauce. ¼ cup peanut butter. 1 Tablespoon + 1 teaspoon sesame oil. ¼ cup soy sauce. ¼ cup lime juice (about 2 large or 4 small limes) 1 ½ teaspoons garlic powder.
From recipecloudapp.com


CHEESECAKE FACTORY THAI LETTUCE WRAPS - RECIPESECRETS.NET
2016-01-02 6 medium to large butter lettuce leaves (also know as boston bib or just bib lettuce) 8 ounces cooked skinless chicken breast, cut into thick strips (optional) 1 large carrot, julienned
From recipesecrets.net


CHEESECAKE FACTORY THAI LETTUCE WRAPS - THERESCIPES.INFO
The cheesecake factory thai lettuce wraps! 1 pound boneless skinless chicken breast · 1/4 cup soy sauce · 2 tablespoons fresh lime juice · 2 cloves garlic, minced · 1 teaspoon fresh ginger, . Satay chicken strips, carrots, bean sprouts, coconut curry . Can use the asian dipping sauce from my miso glazed salmon recipe.
From therecipes.info


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