Suggested meat:

2 pounds boneless, skinless chicken breasts cut into bite-sized pieces

How to freeze and cook:

1. Add chicken pieces to gallon bag.

2. Close bag removing as much air as possible. Add to labeled gallon bag with quart bag of sauce and snack bag of corn starch.

3. Freeze flat.

4. Thaw completely overnight in fridge.

5. Add cornstarch from snack bag to the gallon bag of chicken pieces and shake until all sides of chicken are coated.

6. Add 3-4 Tablespoons vegetable oil into wok or skillet over high heat. Add chicken and stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges, about 4 minutes.

7. Add sauce, and cook, stirring constantly for about 1-2 minutes until sauce is boiling and slightly thickens.

8. Serve in lettuce cups and top with additional toppings if desired (shredded carrots, radishes, sliced cucumber, green onions, nuts).

Shopping List:

Rice or noodles, toppings like julienned carrots/radishes/cucumber/green onion and nuts

Optional Asian side like spring rolls, sushi, salad, or edamame