Potsticker Chicken Lettuce Boats

The first time I made these, I was craving potstickers but had zero energy for wrapper folding. My apartment was tiny, the AC was broken, and the last thing I wanted was steaming up the kitchen with dumpling assembly. I threw everything in a skillet instead, and honestly? I havent looked back since.

My sister came over unexpectedly that night, took one bite, and asked for the recipe before she even finished chewing. Now she makes them for her family every Tuesday, and her kids actually ask for seconds of something with vegetables in it.

Ingredients

• 1 lb ground chicken: Dark meat has more flavor but white keeps it lighter, either works beautifully
• 2 green onions: Both white and green parts add different layers of mild onion flavor
• 2 cloves garlic: Freshly minced makes a noticeable difference over pre-minced
• 1 tablespoon fresh ginger: Peel it with a spoon to get all the knobby bits without wasting any
• 1 cup shredded carrots: They add sweetness and color that balances the salty soy
• 1/2 cup water chestnuts: These are non-negotiable for that authentic potsticker crunch
• 2 tablespoons low-sodium soy sauce: You can always add more but you cant take it back
• 1 tablespoon sesame oil: Toasted sesame oil is what gives it that restaurant quality aroma
• 1 tablespoon rice vinegar: Cuts through the richness and brightens everything
• 1 teaspoon honey: Just enough to help the flavors meld together
• 1/2 teaspoon freshly ground black pepper: Freshly cracked makes all the difference here
• 1 large head butter lettuce: Butter lettuce holds together better than romaine and tastes sweeter
• 1 tablespoon toasted sesame seeds: Toast them in a dry pan for 2 minutes first, thank me later
• 1/4 cup fresh cilantro: Adds that fresh herbal finish that cuts through the savory filling
• 3 tablespoons low-sodium soy sauce: For the dipping sauce
• 1 tablespoon rice vinegar: Mirin works too if that is what you have
• 1 teaspoon honey: Same amount as the filling, keeps the flavors balanced
• 1 teaspoon sesame oil: A little goes a long way in the dipping sauce
• 1 teaspoon chili garlic sauce: Optional but recommended if you like a little kick

Instructions

Cook the chicken:

Heat sesame oil in a large skillet over medium-high heat, add ground chicken and break it apart with a wooden spoon. Cook for 3 to 4 minutes until the pink disappears completely.

Add the aromatics:

Throw in the garlic, ginger, green onions, carrots, and water chestnuts. Stir everything together and cook for another 2 to 3 minutes until the vegetables soften slightly but still keep their crunch.

Season the filling:

Pour in the soy sauce, rice vinegar, honey, and black pepper. Stir well and let it cook for 2 more minutes until the mixture smells amazing and most of the liquid has cooked off.

Make the dipping sauce:

Whisk together the soy sauce, rice vinegar, honey, sesame oil, and chili garlic sauce in a small bowl. Set it aside while you prep the lettuce.

Assemble the boats:

Spoon the warm chicken mixture into each lettuce leaf. Top with sesame seeds, cilantro, and sliced red chili if you are feeling brave.

Serve immediately:

Pass the dipping sauce alongside and let everyone add their own. These are best eaten right away while the filling is still warm and the lettuce is crisp.

Save

Last summer I served these at a backyard dinner party and everyone stood around the platter, eating with their hands and talking between bites. Something about lettuce boats just makes people relax and enjoy the moment.

Making It Your Own

I have swapped ground turkey for chicken when that is what was on sale, and honestly nobody noticed the difference. Ground pork would work beautifully too and would add even more richness to the filling.

Getting The Texture Right

The water chestnuts are what make these taste like potstickers instead of just plain ground chicken. Do not skip them, and do not dice them too small or you will lose that signature crunch in every bite.

Serving Suggestions

These work as an appetizer, light dinner, or even party food. The filling is delicious over rice if you run out of lettuce, and I have also served it in small wonton cups for a more portable version.

• Set up a topping bar and let guests build their own boats
• Keep the dipping sauce on the side so lettuce stays crisp
• Have extra lettuce ready because these go fast

Save

Some nights the best meals are the ones that come together fast but still feel special. These lettuce boats have become my go-to when I want something fresh and satisfying without spending hours in the kitchen.

Recipe FAQs

→ What lettuce works best for boats?

Butter lettuce and romaine both hold fillings beautifully while remaining crisp. Their cup-shaped leaves create natural vessels for the seasoned chicken.

→ Can I make these ahead?

Prepare the chicken filling up to 24 hours in advance and store it refrigerated. Assemble the lettuce boats just before serving to keep the leaves crisp and fresh.

→ What protein substitutes work?

Ground turkey, pork, or crumbled tofu all absorb the Asian seasonings well. Adjust cooking time slightly depending on your chosen protein.

→ Are these naturally gluten-free?

Use tamari or coconut aminos instead of soy sauce to make these completely gluten-free while maintaining that rich umami flavor profile.

→ How do I store leftovers?

Keep the chicken filling and lettuce separate in airtight containers. The filling lasts 3-4 days refrigerated, though lettuce is best assembled fresh.

→ Can I add more vegetables?

Shiitake mushrooms, bell peppers, or shredded cabbage blend seamlessly with the existing flavors while adding more texture and nutrients.