Potsticker Chicken Lettuce Boats

The first time I made these, my husband looked at the empty lettuce wrapper on his plate and said, "Wait, I just ate five of those." The crunch against the warm, savory filling creates this ridiculous contrast that makes you forget you're eating something so light. I originally planned to make actual potstickers, but realized halfway through prep that I'd forgotten to buy wonton wrappers, and honestly, the universe was doing me a favor.

Last summer, I served these at a dinner party where everyone stood around the kitchen island, building their own boats and chatting. The dipping sauce disappeared faster than I've ever seen, and my friend Sarah confessed she licked her bowl clean when she thought no one was watching. Something about eating with your hands makes people relax and actually talk to each other.

Ingredients

• 1 lb ground chicken: Dark meat adds more moisture and flavor, but white meat works too if that's what you have
• 2 green onions: Both white and green parts add different layers of flavor, so don't waste the greens
• 2 cloves garlic: Fresh minced garlic makes a huge difference over pre-minced jar stuff
• 1 tablespoon fresh ginger: Peel it with a spoon instead of a knife to avoid wasting the good stuff
• 1 cup shredded carrots: Adds sweetness and color that balances the salty soy sauce
• 1/2 cup water chestnuts: These bring the crunch that makes you think you're eating actual potstickers
• 2 tablespoons low-sodium soy sauce: Start here and add more at the end if you want it saltier
• 1 tablespoon sesame oil: This is the flavor that makes everything taste like takeout
• 1 tablespoon rice vinegar: Cuts through the richness and brightens the whole dish
• 1 teaspoon honey: Just enough to balance the salty elements without making it sweet
• 1/2 teaspoon black pepper: Freshly ground makes a noticeable difference here
• 1 head butter lettuce: Butter lettuce works best because the leaves cup perfectly, but romaine is fine in a pinch
• 1 tablespoon toasted sesame seeds: Toast them in a dry pan for 2 minutes first, it's worth it
• 1/4 cup fresh cilantro: Some people love it, some people hate it, so serve it on the side
• 3 tablespoons soy sauce: For the dipping sauce, use the same soy sauce as the filling
• 1 tablespoon rice vinegar: Mirin works too if you want a slightly sweeter sauce
• 1 teaspoon honey: Helps the sauce cling to the lettuce leaves
• 1 teaspoon sesame oil: A little goes a long way in the dipping sauce
• 1 teaspoon chili garlic sauce: Optional, but I always add it for that little kick

Instructions

Cook the chicken until it's no longer pink:

Heat that tablespoon of sesame oil in your largest skillet over medium-high heat, then add the ground chicken and break it up with your spoon. Let it cook for about 4 minutes until it's browned and cooked through, really breaking up any clumps so you get that crumbled texture.

Add the aromatics and vegetables:

Throw in the garlic, ginger, green onions, carrots, and water chestnuts all at once. Stir everything around and let it cook for another 2 to 3 minutes until the veggies soften slightly but still have some crunch.

Season the filling:

Pour in the soy sauce, rice vinegar, honey, and black pepper. Stir it all together and let it cook for 2 more minutes until the liquid mostly evaporates and everything looks glossy and fragrant.

Whisk together the dipping sauce:

In a small bowl, combine the soy sauce, rice vinegar, honey, sesame oil, and chili garlic sauce if you're using it. Whisk until the honey dissolves completely.

Assemble the lettuce boats:

Spoon the warm chicken mixture into each lettuce leaf, then top with sesame seeds, cilantro, and sliced chili if you want some heat. Serve immediately with the dipping sauce on the side.

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These became my go-to Tuesday dinner because they're fast enough for a weeknight but feel special enough for company. The first time my daughter tried them, she proceeded to eat three lettuce boats before announcing she could make them herself, and honestly, she was right.

Getting the Lettuce Right

I've learned through some slightly tragic experiences that you need to buy two heads of lettuce because the outer leaves are often too ripped or wilted to hold filling. Look for heads with tightly packed leaves, and pull them off from the stem end rather than cutting, which keeps them intact longer.

Make-Ahead Magic

The chicken filling can be made up to three days ahead and stored in the fridge, then just warmed up when you're ready to eat. I actually prefer making it the day before because the flavors have time to meld together, but keep the dipping sauce separate until serving or it'll get watery.

Serving Like a Pro

Set everything out family-style on a big platter and let people build their own boats, which keeps things casual and fun. Pair this with jasmine tea or a cold beer, and suddenly Tuesday night feels like you're at your favorite Asian fusion spot without leaving your house.

• Put out a small bowl of water for people to wet their fingers after eating
• Extra napkins are non-negotiable because things get messy in the best way
• Double the dipping sauce recipe because people will want more

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These lettuce boats started as a mistake and ended up as the recipe I make more than anything else, which is kind of how the best discoveries always happen.

Recipe FAQs

→ What lettuce works best for boats?

Butter lettuce and romaine both perform beautifully. Butter lettuce offers delicate, cup-shaped leaves that cradle filling perfectly, while romaine provides sturdy boats with satisfying crunch. Iceberg lettuce works too, though its water content dilutes flavors slightly.

→ Can I prepare the filling ahead?

Absolutely. The chicken filling keeps beautifully in the refrigerator for 3-4 days. Store it in an airtight container and reheat gently in a skillet before serving. The flavors actually deepen after resting overnight, making this an excellent meal prep option.

→ How do I make this gluten-free?

Simply swap regular soy sauce for tamari or coconut aminos. Both provide the salty umami depth without gluten. Double-check your chili garlic sauce label as well—some brands contain wheat-based thickeners.

→ What protein alternatives work well?

Ground turkey, pork, or crumbled tofu all substitute seamlessly. Turkey keeps things light, pork adds richness and fat, while extra-firm tofu absorbs the Asian seasonings beautifully. Adjust cooking time slightly as turkey may dry out faster than chicken.

→ Can I add more vegetables?

Definitely. Diced bell peppers, shiitake mushrooms, shredded cabbage, or bean sprouts all complement the Asian flavor profile. Sauté heartier vegetables like peppers and mushrooms with the chicken, but add delicate sprouts or cabbage at the end to maintain their crisp texture.

→ What pairs well with these lettuce boats?

These shine alongside steamed jasmine rice, coconut rice, or Asian noodle dishes. For lighter fare, serve with cucumber salad or miso soup. A crisp dry Riesling, chilled sake, or jasmine tea makes an excellent beverage pairing that complements the gingery, umami notes.