Potsticker-Inspired Chicken Lettuce Boats (Printable Version)

Juicy ginger chicken with crispy caramelized edges served in refreshing lettuce cups with tangy sesame dipping sauce.

# Ingredient List:

→ 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

→ 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

# Step-by-Step Instructions:

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. Mix until well combined.
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 edges.
03 - Stir and continue cooking, breaking up the chicken, until fully cooked and golden brown in spots, approximately 4 to 5 minutes. Remove from heat.
04 - In a small bowl, whisk together soy sauce or tamari, rice vinegar, honey or maple syrup, sesame oil, and chili flakes if using.
05 - Spoon chicken filling into prepared lettuce leaves. Top each with julienned carrot, shredded purple cabbage, and a sprinkle of sesame seeds.
06 - Arrange assembled lettuce boats on serving plate and serve immediately with dipping sauce on the side.

# Expert Advice:

01 -
  • The potsticker magic happens in about 15 minutes of actual cooking—no rolling, no steaming, just results.
  • Those crispy, caramelized edges develop naturally when you let the chicken sit undisturbed, creating restaurant-quality texture at home.
  • It's the kind of meal that feels indulgent but leaves you feeling light and energized, not weighed down.
02 -
  • Don't skip the undisturbed searing step—I learned this the hard way by constantly stirring, and the filling ended up steamed instead of crispy.
  • Cold, dry lettuce leaves are non-negotiable; pat them completely dry or they'll wilt under the warm filling within seconds.
  • The sauce tastes flat cold but develops complexity as it sits; make it a few minutes ahead if you can.
03 -
  • Toast your sesame seeds lightly in a dry pan before using—this wakes up their nutty flavor and makes them taste less generic.
  • The filling tastes even better if you let it sit in the bowl for 10 minutes before cooking, allowing the flavors to meld and the chicken to absorb the aromatics.
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