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Cooking with cannabis is a big part of medicating for many Patients. While a host of edibles can be found in dispensaries, many cannabis consumers find infusing traditional meals and foods with cannabis to be a fun and relaxing way to medicate. Each month in INFUSED KITCHEN, Casey Belew is giving Patients a new and creative way to use and enjoy their medicine.Recipe: Simple Summer Stir Fry

Infusion needed: Infused coconut oil

Ingredients: 

  • 2 Tbsp Infused Coconut Oil
  • 1 LB Chicken, cut into 1-inch cubes
  • 1 Large Zucchini
  • 1 Small Onion
  • 1 Large Carrot
  • 1 LB Broccoli
Sauce:
  • 4 Garlic Cloves, peeled and finely chopped
  • 1 Tbsp Ginger, finely chopped
  • 2 teaspoons sesame oil
  • ¼ cup Soy Sauce
  • 2 Tbsp brown sugar
  • 1 cup chicken broth
  • ¼ cup flour

Method:

  • Start by heating a wok or skillet over medium heat and add your infused oil to heat.
  • Add chicken and cook through completely until browned and internal temp reaches 165℉
  • Remove chicken from pan and add veggies.
  • Cook until tender, about 3-5 minutes then remove from pan and set aside with cooked chicken.
  • Add your garlic and ginger to the pan and cook until their fragrances begin to fill the air! This should take about 3 minutes.
  • Add all your other sauce ingredients and stir until smooth.
  • Add your chicken and veggies back in, allow them to heat through, and coat all your meat and veggies in the pan.
  • Enjoy over fried rice!

 

Casey Belew is a cannabis advocate and the founder of CannaBelews. She is passionate about cannabis and helping to guide patients on their wellness journey. 

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