Asian Lettuce Wraps

Make It Now

1. In a small bowl, whisk together soy sauce, vinegar, honey, sesame oil, chili sauce, garlic, and ginger. Set aside.
2. In a medium skillet, heat oil over medium-high heat until shimmery. Add chicken and cook until there is no more pink. Drain off any grease. (Freezing instructions begin here.)
3. Transfer chicken to a slow cooker and add coleslaw mix, green onions, and water chestnuts. Pour sauce over top and stir to combine.
4. Cover and cook on Low for 3 to 4 hours, until vegetables are soft and flavors have combined.
5. Set lettuce leaves cupped-side up on a large plate or platter. Using a slotted spoon, fill each leaf with chicken mixture. Top with more coleslaw mix, crushed peanuts, and more chile sauce, if you like. Wrap filling in lettuce and eat like a taco.

Freezer to Slow Cooker

• Freeze for Later

  1. Follow steps 1 and 2 above. Let chicken cool.
  2. Place chicken, sauce, coleslaw mix, green onions, and water chestnuts in a gallon-size freezer bag or container. Seal and freeze.
  3. Place crushed peanuts in a small freezer bag or container. Seal and freeze alongside chicken.

• Prepare from Frozen

  1. Have lettuce leaves and coleslaw mix and (optional) chile sauce on hand to finish this meal. Thaw.
  2. Follow steps 3 through 5 above.