It’s six am and I’m up having coffee. I set the alarm for six so I could blog before taking a test. Shouldn’t I be studying? Well, I did that all last night and I’m 100% confident in myself.
After my run yesterday, I stopped at Earthfare to pick up ingredients for chicken lettuce wraps. I was inspired by the wraps at Akahana in Baxter Village, so I decided to make my own version at home. The scallops looked really good while I was at the meat counter, so I picked some of those up to make with dinner as well.
I don’t like recipes with tons of ingredients in them. I’m a simple person and like easy things; it’s just who I am. Hence the blog title. I was looking online for lettuce wrap recipes and they all had over 2o ingredients in them. No thanks! I ditched the recipe books and just went with my own instincts and I’m glad I did because these were out of this world.
It only took 45 minutes to make this recipe.
*1 1/2 lbs skinless, boneless chicken breast, 1 can water chestnuts, 1 large bell pepper, 1/2 large red onion, 4 tablespoons olive oil, 3 tablespoons sweet chili sauce, juice of 1/2 small lime, 1/8 cup low sodium soy sauce, 3 tablespoons red wine vinegar, sprinkle of garlic powder, sprinkle of black pepper, two-three tablespoons honey and chilled lettuce leaves.
*15-17 medium sized scallops, 3-4 tablespoons olive oil, 3 tablespoons low sodium soy sauce, 1/4 cup parmesan, 1 garlic bulb, and black pepper.
Bag of sticky rice.
*prepare sticky rice!
Heat a large pan on medium-high. Sauté the chopped onion and bell peppers in olive oil. While the vegetables are cooking, chop the chicken breast into little pieces.
Once the vegetables are slightly brown, add in the diced chicken and water chestnuts.
While the chicken cooks, prepare the sauce.
In a small bowl, mix together the soy sauce, vinegar, honey, sweet chili sauce, and lime juice.
Once the chicken is fully cooked, I added the sauce 1/4 cup at a time. I gave it a quick taste and then added more sauce until seasoned perfectly. Sprinkle garlic powder and black pepper in.
Once you get the flavor just right, turn the pan on the lowest heat possible, or turn the stove off and cover.
While I was cooking the chicken, I had olive oil and garlic cloves cooking on medium-low. I absolutely love sautéed garlic cloves. I could and will eat the entire bulb (talk about awesome breath).
Once the cloves are slightly brown, I added the rinsed scallops to the pan.
I cooked the scallops for about 1 minute on each side in the olive oil and garlic cloves.
I added the low sodium soy sauce and cooked each side an additional minute on each side.
I turned the heat off and added fresh parmesan to the top of the pan.
I added about 1/3 cup of the chicken to the wraps.
I put my romaine lettuce in the freezer five minutes before serving to crisp up the leaves.
I have this new obsession with sticky rice and it paired nicely with the wraps.
The wraps had so much flavor. I actually prefer these over the Akahana ones and I usually always prefer the restaurant version, so I was very proud of myself and glad I didn’t use a recipe with all kinds of crazy ingredients.
The scallops were also to die for!
If you want a quick and easy recipe to make that is extremely delicious, this one is it! I promise it won’t disappoint.
The reversible placemats featured in this post were handmade by me and available on my shop!
Vegetarians can use a chicken replacement and if you’re gluten free, find a gluten free soy sauce! This recipe is easy to customize for special diets.
Have you ever made a restaurant meal at home? Tell me about it in the comments!