Potsticker-Inspired Chicken Lettuce Boats (Printable Version)

Light lettuce boats filled with savory Asian-seasoned chicken featuring crispy caramelized edges and fresh vegetables.

# What You'll Need:

→ Chicken Filling

01 - 1 pound ground chicken
02 - 1 cup finely shredded Napa cabbage
03 - 2 green onions, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 tablespoon soy sauce or tamari for gluten-free
07 - 1 tablespoon toasted sesame oil
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon Sriracha or chili garlic sauce, optional
10 - 1/4 teaspoon ground white pepper

→ For Crispy Edges

11 - 2 tablespoons neutral oil such as canola or avocado

→ Assembly

12 - 12 large butter lettuce or Bibb lettuce leaves, washed and dried
13 - 1 small carrot, julienned
14 - 1/4 cup shredded purple cabbage
15 - 1 tablespoon toasted sesame seeds

→ Dipping Sauce

16 - 2 tablespoons soy sauce or tamari
17 - 1 tablespoon rice vinegar
18 - 1 teaspoon honey or maple syrup
19 - 1 teaspoon sesame oil
20 - 1/2 teaspoon chili flakes, optional

# Steps to Follow:

01 - In a large bowl, combine ground chicken, shredded Napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, Sriracha if using, and white pepper until thoroughly mixed.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat. Add the chicken mixture in an even layer and let cook undisturbed for 3 to 4 minutes to develop crispy caramelized edges.
03 - Stir and continue cooking, breaking up the chicken into smaller pieces, until fully cooked and golden brown throughout, approximately 4 to 5 minutes. Remove from heat.
04 - In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and chili flakes until well combined.
05 - Spoon the chicken filling into individual lettuce leaves. Top each boat with julienned carrot, shredded purple cabbage, and a sprinkle of sesame seeds.
06 - Serve immediately with dipping sauce on the side.

# Additional Tips::

01 -
  • All the crispy, savory satisfaction of potstickers without spending an hour folding wrappers.
  • The chicken gets these beautiful golden edges that taste like the best part of a dumpling.
  • You can eat six of these and still feel energized instead of stuffed.
  • Everything cooks in one skillet and comes together faster than takeout delivery.
02 -
  • Do not stir the chicken right away or you'll miss the crispy crust, let it sit undisturbed for those first few minutes.
  • If your lettuce leaves are too small, double them up or use two smaller leaves to create a sturdier boat.
  • The filling tastes even better the next day, so leftovers are a win for quick lunches.
03 -
  • Press the chicken mixture flat in the skillet so more surface area touches the heat, this maximizes those crispy, caramelized bits.
  • Grate the ginger on a microplane instead of mincing it so it melts into the filling and doesn't leave fibrous chunks.
  • Prep all your toppings before you start cooking so everything stays hot and you can assemble quickly once the chicken is done.
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