Potsticker Chicken Lettuce Boats (Printable version)
Fresh lettuce cups topped with savory chicken filling and Asian-inspired seasonings
# 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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# Directions:
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 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 warm chicken mixture into each lettuce leaf. Top with toasted sesame seeds, fresh cilantro, and sliced chili if desired.
06 - Arrange lettuce boats on a serving platter and serve immediately with dipping sauce on the side.
# Expert Advice:
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- You get all those beloved potsticker flavors without the tedious folding work
- The crisp lettuce provides such a perfect crunch against the warm, savory filling
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- Overcooking the chicken makes it dry and crumbly instead of juicy and tender
- Butter lettuce wilts faster than romaine, so assemble right before serving
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- Grating ginger on the smallest holes of a box grater eliminates fibrous strings
- Draining excess liquid from the water chestnuts keeps the filling from getting soggy