Potsticker Chicken Lettuce Boats (Print)

Fresh lettuce cups filled with savory chicken, cabbage, and crisp vegetables, served with tangy Asian dipping sauce.

# Ingredients:

→ Chicken Filling

01 - 1 lb ground chicken
02 - 2 teaspoons toasted sesame oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 green onions, finely sliced, plus extra for garnish
06 - 1 cup shredded cabbage
07 - 1 medium carrot, grated
08 - 1 tablespoon soy sauce or tamari
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon chili-garlic sauce, optional
11 - 1 teaspoon cornstarch

→ Serving

12 - 12 large butter lettuce or Bibb lettuce leaves, washed and dried
13 - 1 tablespoon toasted sesame seeds

→ Dipping Sauce

14 - 2 tablespoons soy sauce or tamari
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sesame oil
17 - 1 teaspoon honey or maple syrup
18 - 1 teaspoon chili-garlic sauce, optional

# Instructions:

01 - Heat 2 teaspoons toasted sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
02 - Add 1 lb ground chicken to the skillet, breaking it apart with a spatula. Cook for 3 to 4 minutes until the meat begins to brown with crispy edges.
03 - Stir in sliced green onions, shredded cabbage, and grated carrot. Sauté for 3 minutes until vegetables become tender.
04 - Add soy sauce, rice vinegar, optional chili-garlic sauce, and cornstarch to the mixture. Stir thoroughly and cook for 2 to 3 minutes until the filling thickens and chicken reaches full doneness. Remove from heat.
05 - In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon honey, and optional chili-garlic sauce until well combined.
06 - Spoon the warm chicken filling evenly into each lettuce leaf. Garnish with toasted sesame seeds and additional sliced green onions.
07 - Plate the lettuce boats immediately and serve alongside the dipping sauce.

# Pro Tips:

01 -
  • You get that umami punch and ginger warmth without needing to fold a single dumpling wrapper.
  • It comes together in 35 minutes, making weeknight dinners feel less like a scramble and more like you actually planned ahead.
  • The lettuce leaves stay crisp while the filling stays warm, creating this textural contrast that makes every bite interesting.
02 -
  • Cornstarch is your secret weapon—without it, the filling releases moisture and your boats become soggy within minutes, so don't skip it even if you're substituting other ingredients.
  • The chicken filling should be eaten while it's still warm, so time your assembly just before serving; cold lettuce boats are a disappointment nobody deserves.
03 -
  • Pat your lettuce leaves dry with a paper towel after washing, because moisture leads to soggy bottoms and boats that fall apart mid-bite.
  • Warm your lettuce leaves slightly by letting them sit near the stove while you're cooking the filling—this softens them just enough to fold without cracking while keeping them crisp enough to hold their shape.
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