Potsticker Chicken Lettuce Boats (Print Version)
Crisp lettuce leaves stuffed with juicy Asian-seasoned chicken, fresh vegetables, and aromatic spices for a light yet satisfying meal.
# What You’ll Need:
→ Chicken Filling
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→ Lettuce Boats
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→ Garnish
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→ Dipping Sauce
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# Steps:
01 - Heat sesame oil in a large skillet over medium-high heat. Add ground chicken and cook for 3-4 minutes, breaking up the meat with a wooden spoon until no longer pink.
02 - Stir in garlic, ginger, green onions, carrots, and water chestnuts. Cook for another 2-3 minutes until vegetables are slightly softened.
03 - Add soy sauce, rice vinegar, honey, and black pepper. Stir well and cook for 2 more minutes until the mixture is fragrant and most liquid has evaporated. Remove from heat.
04 - In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and chili garlic sauce if using. Set aside.
05 - Spoon the warm chicken mixture into each lettuce leaf. Top with sesame seeds, cilantro, and sliced chili if desired.
06 - Serve immediately with dipping sauce on the side.
# Expert Tips:
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- You get all the bold flavors of potstickers without the tedious folding and pleating work
- The crisp lettuce provides the perfect contrast to the warm savory chicken filling
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- Dont overcook the chicken filling or it will become dry and lose that juicy texture that makes these boats so satisfying
- Butter lettuce works better than romaine here because the leaves are more tender and have a naturally cupped shape
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- Crisp your lettuce leaves by soaking them in ice water for 15 minutes before serving
- Toast your sesame seeds in a dry pan for just 60 seconds to bring out their nutty flavor