Potsticker Chicken Lettuce Boats (Printable)
Juicy chicken filling with ginger, garlic, and water chestnuts served in crisp lettuce leaves
# What You Need:
→ Chicken Filling
01 - 1 lb ground chicken
02 - 2 green onions, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 cup shredded carrots
06 - 1/2 cup water chestnuts, finely diced
07 - 2 tablespoons low-sodium soy sauce
08 - 1 tablespoon sesame oil
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon honey
11 - 1/2 teaspoon freshly ground black pepper
→ Lettuce Boats
12 - 1 large head butter lettuce or romaine, leaves separated and washed
→ Garnish
13 - 1 tablespoon toasted sesame seeds
14 - 1/4 cup fresh cilantro leaves, chopped
15 - 1 small red chili, thinly sliced
→ Dipping Sauce
16 - 3 tablespoons low-sodium soy sauce
17 - 1 tablespoon rice vinegar
18 - 1 teaspoon honey
19 - 1 teaspoon sesame oil
20 - 1 teaspoon chili garlic sauce
# How To Make It:
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 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 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 Suggestions:
01 -
- All the potsticker flavor without the fuss of folding wrappers
- Ready in under 30 minutes but tastes like you spent way longer
- The crunch from water chestnuts and fresh lettuce makes every bite interesting
02 -
- Butter lettuce works best because the leaves form natural cups that do not tear as easily
- Do not overcook the vegetables or you will lose that satisfying crunch texture
- The filling can be made ahead and refrigerated for up to 3 days
03 -
- Toast the sesame seeds in a dry skillet over medium heat for 2 minutes
- Pat the lettuce leaves completely dry before filling so they do not get soggy