Some things are just effortless goodness.
Here is a brief list of some of these things:
• T-shirt dresses
• Neutral flats
• Sister hang-outs
• This recipe for Chicken Lettuce Wraps
Ok, it’s obvious that watermelon is good and all you have to do is cut it up to eat it for a dessert that you can feel good about. Throw on a t-shirt dress with some flats and it’s easy and snazzy. Hanging out with my sisters is no-pressure and no need to entertain goodness… And this recipe, which was introduced to me by friend Katie, is delicious and effortlessly pretty.
Chicken Lettuce Wraps (for 2-3 servings)
Recipe adapted from Martha Stewart
- 2 chicken breasts cut into bite size pieces
- Salt and pepper
- 2 T olive oil
- 1 large onion halved, thinly sliced
- 1 large red bell pepper, ribs and seeds removed, thinly sliced
- 3 cloves of garlic minced
- 1 1/2 teaspoons grated peeled fresh ginger (I didn’t have this so I just sprinkled some ground ginger in with the sauce)
- 1/2 teaspoon red-pepper flakes
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
- 1 head of lettuce halved
- Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook the chicken until browned and opaque throughout, about 6 minutes. Remove chicken and set aside.
- Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
- Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
- Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.