Fresh lettuce cups filled with savory ground chicken, cabbage, carrots, and aromatic ginger-garlic, served with a zesty Asian dipping sauce.
# What You Need:
→ Chicken Filling
01 - 1 pound ground chicken
02 - 2 teaspoons toasted sesame oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 green onions, finely sliced, plus extra for garnish
06 - 1 cup shredded cabbage
07 - 1 medium carrot, grated
08 - 1 tablespoon soy sauce or tamari for gluten-free
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon chili-garlic sauce, optional
11 - 1 teaspoon cornstarch or arrowroot powder
→ For Serving
12 - 12 large butter lettuce or Bibb lettuce leaves, washed and dried
13 - 1 tablespoon toasted sesame seeds
→ Dipping Sauce
14 - 2 tablespoons soy sauce or tamari for gluten-free
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sesame oil
17 - 1 teaspoon honey or maple syrup
18 - 1 teaspoon chili-garlic sauce, optional
# How-To Steps:
01 - Heat sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
02 - Add ground chicken, breaking it up with a spatula. Cook for 3 to 4 minutes until the meat begins to brown with crispy edges throughout.
03 - Stir in sliced green onions, shredded cabbage, and grated carrot. Sauté for 3 minutes until vegetables soften slightly.
04 - Add soy sauce, rice vinegar, chili-garlic sauce if using, and cornstarch. Stir thoroughly and cook for 2 to 3 minutes until the mixture thickens and chicken is fully cooked. Remove from heat.
05 - Whisk together soy sauce, rice vinegar, sesame oil, honey, and chili-garlic sauce in a small bowl until fully combined.
06 - Spoon warm chicken mixture evenly into each lettuce leaf. Top with toasted sesame seeds and additional sliced green onions.
07 - Transfer assembled lettuce boats to serving plates and serve immediately with dipping sauce on the side.
