A delicious and healthy twist on traditional potstickers using ground chicken and served in crisp lettuce leaves.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Stovetop
Cuisine:Asian
Diet:Low Calorie
Ingredients
Scale
1 lb ground chicken
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, finely sliced, plus extra for garnish
1 cup shredded cabbage
1 medium carrot, grated
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon chili-garlic sauce, optional
1 teaspoon cornstarch
12 large butter lettuce or Bibb lettuce leaves, washed and dried
1 tablespoon toasted sesame seeds
Instructions
Heat 2 teaspoons toasted sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
Add 1 lb ground chicken to the skillet, breaking it apart with a spatula. Cook for 3 to 4 minutes until the meat begins to brown with crispy edges.
Stir in sliced green onions, shredded cabbage, and grated carrot. Sauté for 3 minutes until vegetables become tender.
Add soy sauce, rice vinegar, optional chili-garlic sauce, and cornstarch to the mixture. Stir thoroughly and cook for 2 to 3 minutes until the filling thickens and the chicken reaches full doneness. Remove from heat.
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon honey, and optional chili-garlic sauce until well combined to prepare the dipping sauce.
Spoon the warm chicken filling evenly into each lettuce leaf. Garnish with toasted sesame seeds and additional sliced green onions.
Plate the lettuce boats immediately and serve alongside the dipping sauce.
Notes
For added heat, use more chili-garlic sauce in the filling or dipping sauce.
These can be made ahead of time; just store the filling and lettuce leaves separately until ready to serve.