My mom couldn’t stop raving over this recipe. She loves The Cheesecake Factory’s Thai lettuce wraps and said this recipe tasted just like them. I like to add both sauces in my lettuce wrap at a time, but you’re open to assemble your wrap any way you’d like. This recipe is great because it’s pretty easy and quick to make.
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Servings: 4 people
- 4 whole boneless, skinless chicken breasts, cut into thin strips or julienne
- Peanut or canola oil for frying
- 1 Tbsp rice wine vinegar
- 1/4 c. soy sauce
- 1 tsp sesame oil
- 1 tsp Sriracha
- Juice of 2 limes
- 1 Tbsp ground ginger
- 2 Tbsp brown sugar
- 1 tsp cornstarch
- 2 Tbsp honey
- 1/2 c peanut butter
- 3 Tbsp soy sauce
- 3 Tbsp honey
- 1/2 tsp Sriracha
- 1 tsp crushed red pepper
- Juice of 2 limes
- Water, as needed for thinning
- Green leaf or other lettuce, leaves left whole
- 1 whole large carrot, cut into thin strips or julienne
- 1 red bell pepper, cut into thin strips or julienne
- 1 green bell pepper, cut into thin strips or julienne
- 1 yellow heirloom tomato, cut into thin strips or julienne
- Any other vegetables you like; this was all we had in the house
In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, Sriracha, lime juice, ginger, and brown sugar. Whisk it together, then pour off half the liquid into a separate bowl.
Cut the chicken into strips and put them into the bowl you used to make the marinade.
Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey. Set aside.
In a heavy skillet over high heat, pour in a small amount of oil. To test when it’s hot, wet your fingers then flick the water off your fingers and into the oil. If it sizzles, it’s hot enough. Then add the chicken strips. Let it sit on one side, undisturbed, for about 5 minutes, then stir the chicken around and cook it until it’s totally done, about 5 more minutes.
Reduce the heat to low, then pour in the sauce that you mixed in a separate bowl. Stir it around; the sauce will immediately start to thicken. Cook over low heat for 1 minute, then remove from the heat and allow to cool.
To make the peanut sauce, combine all the peanut sauce ingredients, adding water until it gets to a nice drizzle-able consistency.
Sprinkle sesame seeds over the chicken before serving.
Next step is to assemble the wraps. Add whatever you like, but I like to start with a base of chicken strips, then add the veggies, and then some of the marinade /sauce, and to top it off, the peanut sauce.