These are one of my very favorite things to get at the Cheesecake Factory-- and lucky for me, my friend Laurie A had a recipe for them!!! Try them out! Check the italics for my additions.
1 ½ pounds boneless skinless chicken breasts, cut into strips
1 Tbsp. plus 1 ½ Teaspoons peanut oil, divided
¾ cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced
1 Tbsp minced fresh gingerroot
2 Tbsp rice wine vinegar
2 Tbsp reduced-sodium teriyaki sauce
1 Tbsp reduced-sodium soy sauce
½ tsp garlic powder
¼ tsp crushed red pepper flakes
1 ½ cups shredded carrots
½ cup julienned green onions
1 1/2 cups of bean sprouts, rinsed
12 Bibb or Boston lettuce leaves
1/3 cup sliced almonds, toasted (don’t forget to toast!)
In a large nonstick skillet coated with nonstick cooking spray, cook chicken in 1 Tbsp. oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger, cook 4-6 minutes longer or until chicken juices run clear. Drain and set aside.
In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil.
Set out lettuce leaves, carrots, chicken, onions, bean sprouts and any other desired toppings on a platter with the sauces nearby. Let guests create their own.
* I like the grilled feel for the chicken, so you could try marinating the chicken in some soy/teriyaki combo and then grilling it before cutting it into strips. Also, at Cheesecake factory they serve them with these Asian noodley things too...not sure where to get those.