Sesame Honey Chicken Lettuce Cups

1 kg boneless chicken breasts, in bite-sized pieces
1 tsp SIDS CRAZY SALT
⅓ cup cornflour
SAUCE:--
¼ cup raw bush honey
1 tbsp soy sauce
1 tsp minced garlic (about 1 clove)
1 tsp sesame seeds
¼ tsp red pepper flakes

On Cooking Day: 1 head iceberg or butter lettuce. Other optional toppings: shredded carrots, finely sliced cucumber, sliced spring onion and crispy rice noodles
Add sliced chicken, SIDS CRAZY SALT and cornflour into 4 litre freezer bag. Shake bag until all sides of chicken pieces are coated. Seal bag, removing air.
In a small bowl (or place directly into 1 litre freezer bag) combine honey, soy sauce, minced garlic, sesame seeds and red pepper flakes.
MAKE IT NOW:
Add 3-4 tbsp rice bran oil to a wok 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 1-2 minutes, until sauce is boiling and slightly thickens.
Serve in lettuce cups and top with additional toppings if desired.
MAKE IT A FREEZER MEAL:
Label a new 4 litre freezer bag. Add to labeled bag the sealed chicken with cornflour 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. Alternately, place the whole kit in the fridge at night so the meat will be thawed by dinner time.
COOK IN WOK OR LARGE SKILLET: Add 3-4 tbsp rice bran 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.