Instructions

Cup of Yum
1. Add sliced chicken and cornstarch into a gallon-sized freezer bag. Shake bag until all sides of chicken pieces are coated. Seal bag, removing air.
2. 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

1. Add the 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 gone golden or crispy around the edges on them, about 4 minutes.
2. Add sauce, and cook, stirring constantly for about 1-2 minutes until sauce is boiling and slightly thickens.
3. Serve in lettuce cups and top with additional toppings, if desired.

Make It A Freezer Meal

1. 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

1. Thaw chicken and sauce packets quickly by running 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 A Wok or Skillet

1. Add the 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.
2. Add sauce, and cook, stirring constantly for about 1-2 minutes until sauce is boiling and slightly thickens.
3. Serve in lettuce cups and top with additional toppings if desired.