Chicken Lettuce Boats
Experience a burst of fresh, savory flavor in these light yet satisfying lettuce boats. A perfect weeknight meal that comes together beautifully in under 30 minutes!
Servings 6
Calories 276kcal
Equipment
- Wide Dutch oven or high-sided sauté pan
- Small Mixing Bowl
- Whisk
- Chef's knife
- Cutting board
- Colander
Ingredients
Pantry & Oils
- 2 teaspoons avocado oil
- 2 tablespoons reduced-sodium tamari
- 2 tablespoons pure maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- ¼ teaspoon fine sea salt
- ½ teaspoon red pepper flakes
- 1 tablespoon toasted sesame seeds for garnish
- ¼ cup 35 g chopped unsalted cashews (for garnish)
Protein
- ¾ pound 340 g lean ground chicken (93/7)
Produce
- 1 large shallot finely diced (approx. ½ cup)
- 2 garlic cloves minced
- 2 teaspoons freshly grated ginger
- ½ cup 55 g finely shredded carrot
- ⅓ cup 75 g canned water chestnuts, drained and finely chopped
- 3 scallions thinly sliced, plus more for garnish
- 1 large head of living butter lettuce or Bibb lettuce
Instructions
- Prep the Components : Carefully separate, wash, and pat dry 12 of the largest outer leaves from the head of butter lettuce; set aside. On your cutting board, dice the shallot, mince the garlic, grate the ginger, shred the carrot, chop the water chestnuts, and slice the scallions.
- Craft the Savory Sauce : In the small mixing bowl, whisk together the reduced-sodium tamari, maple syrup, rice vinegar, toasted sesame oil, sea salt, and red pepper flakes. This flavor base is designed to deliver a rich taste with managed sodium, ideal for a DASH-friendly diet.
- Brown the Chicken : Place the Dutch oven over medium-high heat and add the avocado oil. Once shimmering, add the ground chicken. Break it apart with a spatula and cook for 5–7 minutes, stirring occasionally, until browned and fully cooked to an internal temperature of 165 °F (74 °C). Drain any excess liquid and set the chicken aside on a plate.
- Build the Aromatic Base : Return the Dutch oven to medium heat. Add the diced shallot and shredded carrot, sautéing for 3–4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another 90 seconds until fragrant.
- Combine and Glaze : Return the cooked chicken to the Dutch oven with the aromatics. Pour the prepared sauce over the mixture. Stir to combine and allow the sauce to bubble gently and reduce for 3–4 minutes, creating a thick glaze that coats the chicken.
- Final Add-Ins : Remove the pan from the heat. Fold in the chopped water chestnuts and sliced scallions. This step ensures they retain their refreshing crunch and vibrant flavor.
- Assemble and Serve : Spoon approximately ⅓ cup of the chicken mixture into each prepared lettuce leaf. Garnish with a sprinkle of toasted sesame seeds, chopped cashews, and extra sliced scallions before serving immediately.
Notes
Storage: Leftover chicken filling can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Ingredient Swaps: Ground turkey works as an excellent substitute for chicken. For a different accent, try using finely diced red bell pepper instead of carrots.
Make-Ahead Tip: The chicken filling and the sauce can be prepared a day in advance and stored separately in the fridge. Simply combine and reheat the filling before serving in fresh lettuce cups.
Troubleshooting: If the filling seems too dry after reheating, revive it with a splash of water or low-sodium chicken broth.
🍽️ Nutrition (Per Serving)
Serving Size: 2 lettuce boats (~⅔ cup filling)- Calories: 276
- Total Fat: 13.9 g
- Saturated Fat: 2.9 g
- Cholesterol: 114 mg
- Sodium: 421 mg
- Total Carbohydrate: 12.3 g
- Dietary Fiber: 2.2 g
- Total Sugars: 7.5 g
- Includes: 5.5 g Added Sugars
- Protein: 25.9 g
- Vitamin D: 0.1 mcg
- Calcium: 58 mg
- Iron: 1.9 mg
- Potassium: 525 mg