# What you'll need:
→ Chicken Filling
01 - 1 pound ground chicken
02 - 1 cup finely shredded Napa cabbage
03 - 2 green onions, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 tablespoon soy sauce or tamari for gluten-free
07 - 1 tablespoon toasted sesame oil
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon Sriracha or chili garlic sauce, optional
10 - 1/4 teaspoon ground white pepper
→ Crispy Edges
11 - 2 tablespoons neutral oil such as canola or avocado oil
→ Assembly
12 - 12 large butter lettuce or Bibb lettuce leaves, washed and dried
13 - 1 small carrot, julienned
14 - 1/4 cup shredded purple cabbage
15 - 1 tablespoon toasted sesame seeds
→ Dipping Sauce
16 - 2 tablespoons soy sauce or tamari
17 - 1 tablespoon rice vinegar
18 - 1 teaspoon honey or maple syrup
19 - 1 teaspoon sesame oil
20 - 1/2 teaspoon chili flakes, optional
# Method:
01 - In a large mixing bowl, combine ground chicken, shredded Napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, Sriracha if using, and white pepper. Mix until well combined.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat. Add the chicken mixture in an even layer and cook undisturbed for 3 to 4 minutes to develop crispy, caramelized edges.
03 - Stir and continue cooking, breaking up the chicken with a spatula, until fully cooked and golden brown in spots, approximately 4 to 5 minutes. Remove from heat.
04 - In a small bowl, whisk together soy sauce or tamari, rice vinegar, honey or maple syrup, sesame oil, and chili flakes until well combined.
05 - Spoon chicken filling evenly into lettuce leaves. Top each boat with julienned carrot, shredded purple cabbage, and a sprinkle of sesame seeds.
06 - Serve immediately with dipping sauce on the side.
