Servings: serves 4 to 6

INGREDIENTS INGREDIENTS
2 lbs boneless chicken breasts, cut into bite-sized pieces 2 lbs boneless chicken breasts, cut into bite-sized pieces
1/3 cup cornstarch ⅓ cup cornstarch
1/4 cup honey ¼ cup honey
1 tbsp soy or tamari sauce 1 tbsp soy or tamari sauce
1 tsp minced garlic (about 1 clove) 1 tsp minced garlic (about 1 clove)
1 tsp sesame seeds 1 tsp sesame seeds
1/4 tsp (1 mL) red pepper flakes ¼ tsp (1 mL) red pepper flakes
 
On cooking day: subheading: On cooking day:
1 head iceberg or butter lettuce. 1 head iceberg or butter lettuce.
Other optional toppings: subheading: Other optional toppings:
shredded carrots shredded carrots
finely sliced cucumber finely sliced cucumber
sliced green onion sliced green onion
crispy rice noodles crispy rice noodles

Add sliced chicken + cornstarch into a gallon-sized freezer bag. Shake bag until all sides of chicken pieces are coated. Seal bag, removing air.
In a small bowl (or place directly into a quart-sized freezer bag) combine honey, tamari or soy sauce, minced garlic, sesame seeds, and red pepper flakes.
MAKE IT NOW
Add 3 to 4 tbsp vegetable or canola oil to a wok or large skillet and heat on high.
Add chicken into wok and stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 4 minutes.
Add sauce, and cook, stirring constantly for about 1 to 2 minutes until sauce is boiling and slightly thickens.
Serve in lettuce cups and top with additional toppings if desired.

MAKE IT A FREEZER MEAL  MAKE IT A FREEZER MEAL
Label a new gallon-sized freezer bag. Add to labeled bag the sealed chicken with cornstarch bag and sealed sauce bag. Seal bags together and freeze.  Label a new gallon-sized freezer bag. Add to labeled bag the sealed chicken with cornstarch bag and sealed sauce bag. Seal bags together and freeze.
QUICK THAW: Thaw chicken and sauce packets quickly by running under warm water until you can break the packets up. Or place the whole kit in the fridge first thing in the morning so the meat will be thawed by dinner time.  QUICK THAW: Thaw chicken and sauce packets quickly by running under warm water until you can break the packets up. Or place the whole kit in the fridge first thing in the morning so the meat will be thawed by dinner time.
COOK IN WOK OR LARGE SKILLET: Add 3-4 tbsp vegetable or canola oil over high heat. Add chicken into wok and stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 4 minutes. Add sauce, and cook, stirring constantly for about 1-2 minutes until sauce is boiling and slightly thickens. Serve in lettuce cups and top with additional toppings if desired.  COOK IN WOK OR LARGE SKILLET: Add 3 to 4 tbsp vegetable or canola oil over high heat. Add chicken into wok and stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 4 minutes. Add sauce, and cook, stirring constantly for about 1 to 2 minutes until sauce is boiling and slightly thickens. Serve in lettuce cups and top with additional toppings if desired.