Terpy Asian Lettuce Wraps

Yields: 5 servings | Approximately 30 minutes

Good day and welcome back to all my canna chefs out there, I hope everyone is having the best day, week, and month lol. I know I'm loving the cooler temps and the chance to get some golfing in without the heat exhaustion. Whether you go out golfing or you like to have friends over for food and drinks September is a great month to enjoy the outdoors. With the beautiful September weather, I like to eat my Terpy Asian Lettuce Wraps, light and packed full of flavor and made the Chef Buz way you know they’ll be the perfect way to relax. Eat a couple and lay in the hammock and watch the clouds pass you by. So grab a bag of your favorite herb, twist one up and let’s get Cooking with a Buz!

INGREDIENTS

4-5 medium Chicken breasts, small diced (about 1 ½ pound)

2 Cups Shiitake mushroom, small diced ½

Red pepper, small diced ½ Green pepper, small diced

2 Scallions, chopped

8 Oz Can sliced Water chestnuts, drained

½ large head lettuce, core removed and quartered

3 cloves garlic, minced

1 Tsp Ginger root, chopped fine Zest from

1 orange

2 Tbsp. Canna Peanut oil

3 Tbsp. Hoisin sauce

Salt and Black pepper to taste

DIRECTIONS

1. First preheat a large wok on high or a skillet if you don’t have a wok, add your oil to the hot wok. Add the chicken and stir fry for a couple of minutes then add the mushrooms and cook for a minute then toss in the garlic, ginger, and orange zest and stir fry for another minute.

2. Now add the water chestnuts, scallions, and red and green peppers, and cook for another minute before adding the hoisin sauce and tossing the mixture until it’s evenly coated. Now just transfer the Asian chicken mixture to a serving dish and serve with the lettuce wedges.

3. Spoon as much of the Asian chicken mixture as you like into a lettuce wedge and roll it up and eat. A great, light snack for everyone to enjoy.