The delicious tastes of crisp vegetables, crunchy cashews, sweet canna honey and tender chicken…
Ingredients
- 2 teaspoons cannabis oil
- 1/4 cup  sliced carrot
- 1/4 cup chopped celery
- 8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1/4 cup orange juice
- 1 teaspoon cornstarch
- 1 tablespoon reduced-sodium soy sauce
- 1-2 teaspoon cannabis honey
- 1/4 teaspoon grated fresh ginger
- 2 tablespoons cashews or peanuts
- 2 tablespoons thinly sliced green onion
Directions
- In a wok or large skillet heat 1 teaspoon of the oil over high heat.
- Add carrot and celery; stir-fry for 2 minutes.
- Add the remaining 1 teaspoon oil.
- Add chicken; stir-fry for 3 to 5 minutes more or until chicken is done.
- In a small bowl whisk together orange juice and cornstarch.
- Add soy sauce, honey, and ginger, whisking until well mixed.
- Add soy sauce mixture to chicken mixture in wok.
- Cook and stir over medium heat until thickened.
- Top with cashews and green onion.
*Serve over hot cooked brown rice.
- Leave a comment below
September 13, 2017
September 5, 2017
April 1, 2017
March 17, 2017
March 5, 2017
February 11, 2017
January 29, 2017
January 28, 2017
January 7, 2017
January 3, 2017