Ingredients:
1 Cup instant rice
2 (6-ounce) Skinless, boneless chicken breast halves, cut into 1-inch cubes
2 Tablespoons cornstarch
1/2 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1 Tablespoon cannabis oil
2 Cups broccoli florets
1 Cup frozen shelled edamame (green soybeans)
2 Garlic cloves, minced
1 Medium yellow onion, finely chopped
1 Red bell pepper, sliced
1/2 Cup dry-roasted cashews, unsalted
1 Tablespoon rice vinegar
3 Tablespoons cannabis honey
2 Tablespoons lower-sodium soy sauce
1 Tablespoon Sriracha (hot chile sauce, such as Huy Fong)
Recipe by: myrecipes.com
Steps:
1. Cook rice according to package directions, omitting salt and fat.
2. Combine chicken and 2 tablespoons cornstarch, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper in a bowl; toss to coat.
3. Heat a large skillet over medium-high heat.
4. Add cannabis oil.
5. Add chicken mixture, and sauté for 4 minutes or until lightly browned.
6. Increase heat to high, and add broccoli, 1 cup frozen shelled edamame (green soybeans), 2 garlic cloves, minced, 1 medium yellow onion, finely chopped, 1 red bell pepper, sliced.
7. Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
8. Combine vinegar, cannabis honey, lower-sodium soy sauce, Sriracha in a small bowl; stir with a whisk.
9. Add vinegar mixture to chicken mixture; toss to coat.
10. Serve with rice.
Ingredients:
1 Cup instant rice
2 (6-ounce) Skinless, boneless chicken breast halves, cut into 1-inch cubes
2 Tablespoons cornstarch
1/2 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1 Tablespoon cannabis oil
2 Cups broccoli florets
1 Cup frozen shelled edamame (green soybeans)
2 Garlic cloves, minced
1 Medium yellow onion, finely chopped
1 Red bell pepper, sliced
1/2 Cup dry-roasted cashews, unsalted
1 Tablespoon rice vinegar
3 Tablespoons cannabis honey
2 Tablespoons lower-sodium soy sauce
1 Tablespoon Sriracha (hot chile sauce, such as Huy Fong)
Steps:
1. Cook rice according to package directions, omitting salt and fat.
2. Combine chicken and 2 tablespoons cornstarch, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper in a bowl; toss to coat.
3. Heat a large skillet over medium-high heat.
4. Add cannabis oil.
5. Add chicken mixture, and sauté for 4 minutes or until lightly browned.
6. Increase heat to high, and add broccoli, 1 cup frozen shelled edamame (green soybeans), 2 garlic cloves, minced, 1 medium yellow onion, finely chopped, 1 red bell pepper, sliced.
7. Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
8. Combine vinegar, cannabis honey, lower-sodium soy sauce, Sriracha in a small bowl; stir with a whisk.
9. Add vinegar mixture to chicken mixture; toss to coat.
10. Serve with rice.
Recipe by: myrecipes.com