Cheesecake Factory Chicken Lettuce Wraps

Name: Cheesecake Factory Chicken Lettuce Wraps (Elevated)
Prep time: 18 min
Cook time: 27 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 1 lb Chicken Thighs-boneless, skinless; 1 tbsp Light Soy Sauce; 1 tbsp Dry Sherry; 1 tbsp Rice Wine Vinegar; 1 tsp Ginger-finely grated; 2 tsp Garlic-finely minced; 1 tsp Sesame Oil; 1/2 tsp White Pepper; 1/4 tsp Five Spice Powder; 1/4 cup Black Bean Sauce; 2 tbsp Rice Vinegar; 1 tbsp Mirin; 1 tbsp Oyster Sauce; 1 tsp Sriracha (or to taste); 1/2 tsp Chili Garlic Sauce; 1/2 cup Water Chestnuts-thinly sliced; 1/4 cup Green Onions-thinly sliced (white and green parts); 1/4 cup Carrots-julienned; 1/4 cup Bamboo Shoots-julienned; 1/4 cup Shiitake Mushrooms-thinly sliced; 1/4 cup Red Bell Pepper-julienned; 1 head Butter Lettuce (or Bibb Lettuce); 2 tbsp Toasted Sesame Seeds; 1 tbsp Chopped Macadamia Nuts; 1 tbsp Microgreens

⏱1h 30m

👥4

🔥420 cal

Hard

🍽️Vietnamese

🥗Gluten-Free

A refined and sophisticated take on the classic, utilizing high-quality ingredients and precise techniques. Features a slow-cooked chicken filling, a nuanced sauce, and a vibrant array of fresh toppings.

1 lb Chicken Thighs-boneless, skinless

1 tbsp Light Soy Sauce

1 tbsp Dry Sherry

1 tbsp Rice Wine Vinegar

1 tsp Ginger-finely grated

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(0 reviews)

⏱1h 30m

👥4

🔥420 cal

Hard

🍽️Vietnamese

🥗Gluten-Free

#Lettuce Wraps #Chicken #Asian-Inspired #Gourmet Dinner

Instructions

Place Chicken Thighs in a slow cooker. Add Soy Sauce, Sherry, Rice Wine Vinegar, Ginger, Garlic, Sesame Oil, White Pepper, and Five Spice Powder. Cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is very tender. Shred the chicken with two forks.
In a separate bowl, whisk together all Sauce ingredients until smooth.
Heat a large wok or skillet over medium-high heat. Add the shredded chicken and cook, stirring frequently, until slightly browned (about 5 minutes).
Stir in the Sauce and cook for another 3-5 minutes, until the sauce has thickened slightly and coats the chicken.
Remove from heat and stir in the Water Chestnuts, Green Onions, Carrots, Bamboo Shoots, Shiitake Mushrooms, and Red Bell Pepper.
Carefully separate the lettuce leaves and wash/dry them.
Spoon the chicken mixture into the lettuce cups. Garnish with Toasted Sesame Seeds, Chopped Macadamia Nuts, and Microgreens and serve immediately.

Ingredients

Chicken
1 lb 450 g Chicken Thighs-boneless, skinless
1 tbsp 15 mL Light Soy Sauce
1 tbsp 15 mL Dry Sherry
1 tbsp 15 mL Rice Wine Vinegar
1 tsp 5 mL Ginger-finely grated
2 tsp 10 mL Garlic-finely minced
1 tsp 5 mL Sesame Oil
1/2 tsp 2.5 mL White Pepper
1/4 tsp 1.25 mL Five Spice Powder
Sauce
1/4 cup 60 mL Black Bean Sauce
2 tbsp 30 mL Rice Vinegar
1 tbsp 15 mL Mirin
1 tbsp 15 mL Oyster Sauce
1 tsp 5 mL Sriracha (or to taste)
1/2 tsp 2.5 mL Chili Garlic Sauce
Filling
1/2 cup 60 g Water Chestnuts-thinly sliced
1/4 cup 30 g Green Onions-thinly sliced (white and green parts)
1/4 cup 30 g Carrots-julienned
1/4 cup 30 g Bamboo Shoots-julienned
1/4 cup 30 g Shiitake Mushrooms-thinly sliced
1/4 cup 30 g Red Bell Pepper-julienned
Wraps & Garnish
1 head 1 head Butter Lettuce (or Bibb Lettuce)
2 tbsp 30 mL Toasted Sesame Seeds
1 tbsp 15 mL Chopped Macadamia Nuts
1 tbsp 15 mL Microgreens

Equipment

Slow Cooker
Wok or Large Skillet
Mixing Bowls
Whisk
Two Forks

Instructions

Place Chicken Thighs in a slow cooker. Add Soy Sauce, Sherry, Rice Wine Vinegar, Ginger, Garlic, Sesame Oil, White Pepper, and Five Spice Powder. Cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is very tender. Shred the chicken with two forks.
In a separate bowl, whisk together all Sauce ingredients until smooth.
Heat a large wok or skillet over medium-high heat. Add the shredded chicken and cook, stirring frequently, until slightly browned (about 5 minutes).
Stir in the Sauce and cook for another 3-5 minutes, until the sauce has thickened slightly and coats the chicken.
Remove from heat and stir in the Water Chestnuts, Green Onions, Carrots, Bamboo Shoots, Shiitake Mushrooms, and Red Bell Pepper.
Carefully separate the lettuce leaves and wash/dry them.
Spoon the chicken mixture into the lettuce cups. Garnish with Toasted Sesame Seeds, Chopped Macadamia Nuts, and Microgreens and serve immediately.

Nutrition per serving

Calories 420