These lettuce cups are a crowd favorite. They are super easy to make, and you can eat them at home or bring them to the office with the lettuce on the side. There is not too much sauce so they are not messy, and the crunch of the lettuce with the minced chicken and vegetables is a great combo. I like my foods spicy, so I always add sriracha or some minced hot peppers.
For this recipe, I have infused the canna-oil with the strain Harlequin. It is a sativa-dominant hybrid, and sought after here in Portland because of its high CBD levels and therefore considerable pain relief.
I find Harlequin is one of the best strains for managing discomfort; this oil has been hugely helpful with my recent struggle with carpel tunnel. When I medicate with this strain I can almost instantly feel relief, it’s an impressive strain.
2-3 tablespoons canna-oil
1/3 cup bell peppers, chopped
¼ cup scallions, chopped
2 large chicken breasts, finely chopped
2 tablespoons soy sauce
1 teaspoon cornstarch
2 teaspoons rice wine vinegar
½ teaspoon minced ginger
8-12 lettuce leaves, Romaine, Boston, Butter
In a large skillet heat the canna-canola oil. Add the peppers and sauté for about 3-4 minutes.
Add the scallions, stir and cook for a minute or two. Remove to a bowl.
Add the chicken to the pan and sauté until no longer pink, 5-6 minutes. Stir occasionally.
Return the vegetables to the pan with the chicken and turn up the heat.
In a small bowl combine the soy sauce, cornstarch, vinegar and ginger. Add the sauce, stir constantly as the sauce will thicken, and cook for an additional 4-6 minutes.
Serve with lettuce leaves and hot sauce, if desired.