First Things First: Let Me Tell You About These Little Cups

Okay, have you ever had one of those evenings where you just can’t face another pizza night, but the idea of complicated cooking makes you want to hide behind the sofa? That’s when these Easy Make-Ahead Sesame Honey Chicken Lettuce Cups come to my rescue—honestly, they feel fancy but are probably easier than finding the TV remote in my house. The first time I made these, I thought I’d botched it because the sauce looked slightly strange, but when I finally tasted it, wow—my kids actually asked for seconds. (A rare event; these are the same people who declared war on green peppers.) Sometimes, just to spice things up, I use a squeezy honey bear, which may not be traditional, but somehow it feels right. Oh and one time, my dog almost got into the prep bowl—so maybe keep an eye on your furry friends?

Easy Make-Ahead Sesame Honey Chicken Lettuce Cups (Freezer Meal)

Why I Keep Coming Back to These Cups

I make these when I’ve got a week that’s already running away from me, you know? Or when my teenagers are suddenly ravenous at 9pm (what’s up with that?). My family goes nuts for the sweet-savory combo, but mainly I’m obsessed because I can toss everything in a bag, freeze it, then just dump and cook—no big mess. Sometimes I use chicken thighs, sometimes breast, depending on what’s lingering in the fridge (honestly, no one notices). Oh, and if you hate chopping, just grab pre-minced garlic—it won’t hurt my feelings. Pro tip: it used to bug me how the sauce would sometimes get too thick, so now I actually add a splash more broth if it looks gluey—works a treat.

Here’s What You’ll Need (Swaps Totally Welcome)

500g boneless, skinless chicken breasts or thighs, cubed (sometimes I just go with whatever’s on sale; thighs are my preferred pick for taste)
1/4 cup honey (I grew up using clover honey, but maple syrup sneaks in now and then when I’m out)
3 tbsp soy sauce (use tamari or coconut aminos if gluten’s the enemy)
2 tbsp toasted sesame oil (or any decent oil if you must, but sesame is magic here)
3 cloves garlic, minced (pre-minced, fresh—both work; my grandmother said knife skills don’t make dinner, so…)
1 tbsp fresh ginger, grated (really, powdered will do the job in a pinch—don’t let anyone shame you)
1 tbsp rice vinegar (honestly, white wine vinegar slides in unnoticed if that’s what you have)
1/2 cup chicken broth (stock cube works; I’ve used veggie broth too, actually!)
1-2 tsp sriracha or any chili sauce (optional if you like a nudge of heat)
1 tbsp sesame seeds, for topping (toasted if you can be bothered)
2 green onions, thinly sliced (scallions for my American friends, and yes, you can skip them in a rush)
1 head butter lettuce, leaves separated (romaine works if that’s all you’ve got—iceberg is crunchy but messy)

How It All Comes Together (And Where I Go Off Script)

Mix up the magic: Toss your cubed chicken into a big freezer bag (or a bowl, no biggie). Pour in honey, soy sauce, sesame oil, garlic, ginger, vinegar, broth, and that chili sauce if you’re feeling feisty. Squish everything around so it’s all coated. This is where I usually steal a sniff (I know, probably not recommended, but it’s habit).
If prepping for the future, squeeze out as much air as you can (I once tried sucking air out with a straw—10/10 do not recommend) and freeze the whole bag flat. If you’re cooking now, just set it aside for a bit to marinate—anywhere from 30 minutes to overnight if you’re organized.
When ready to cook: If frozen, let the bag thaw in the fridge overnight. Dump the contents into a large pan or wok over medium-high heat. Cook, stirring occasionally, until the chicken is fully cooked and the sauce thickens up—about 10-12 minutes. If it starts looking too sticky, splash in extra broth. Don’t worry—if it bubbles a bit madly, you’re on the right track.
Finishing touches: Scatter over sesame seeds and green onions. Sneak a taste (who’s stopping you?), adjust salt if needed.
To serve, pile spoonfuls of chicken mixture into crisp lettuce leaves. Roll them, fold them, or just eat wildly—my youngest basically invents a new lettuce-cup-fold every time.

Notes From the Battlefield (My Kitchen)

If you over-thicken the sauce (easy to do!), stir in some hot water. No one will know but you.
I used to skip the marinating, but honestly, a little soak in those flavors makes a difference—especially from frozen.
Remember to check your soy sauce—once I grabbed my husband’s “low sodium” one without noticing, and the dish ended up bland. Lesson learned.
Butter lettuce is easier to use but if you get those weird tiny leaves, just double up. Or eat with a fork (no shame).

How I’ve Gone Off Script

One time I used pineapple juice instead of vinegar for a tropical twist—not bad, a bit weird though.
I’ve swapped the chicken for tofu cubes (press first)—even my skeptical cousin liked it.
Tried it with ground turkey once…honestly, eh. Was missing something.
My mate tried adding crushed peanuts; not traditional, but a decent crunch!

What You’ll Need (Or, Improvise Like Me)

Large frying pan or wok (but I once used a deep saucepan—it took longer, but worked)
Freezer bag or resealable container for the magic marinade
Grater or microplane for ginger (or just mince it very small; no one’s grading you)

How To Store It (If You Have Any Left)

Keep leftovers in a sealed container in the fridge for up to 3 days—but, honestly, in my house this disappears faster than a plate of biscuits at a morning tea. Reheat gently in a pan (microwave in a pinch—I won’t judge), but the lettuce leaves are best kept fresh.

How I Like To Serve It

We sometimes do a DIY taco night, plonking everything in the middle of the table so everyone assembles their own—just don’t expect neatness! A side of jasmine rice is lush if you want to bulk it up. Oh, and sometimes I sneak in a bit of extra chili just for me, after the kids have taken theirs. (Mum’s perks.)

Pro Tips I Had To Learn The Hard Way

Once, I tried to cook this from frozen without thawing, thinking I was being clever. I was not—the outside burnt while the middle was chilly. So: always thaw first.
Also, don’t overcrowd the pan. I get impatient and try to cook double, then the chicken steams instead of searing. Not the end of the world, but it just isn’t as tasty.
If you’re tempted to skip the fresh ginger—resist! It’s worth the minute of effort, trust me.

Questions I Actually Get Asked (Yes, Really)

Can I freeze this after cooking? Yep—portion into containers and freeze, but texture of the lettuce won’t survive; just use new lettuce when serving.
Is this very spicy? Nah, unless you go wild on the chili sauce. I promise, even my heat-averse cousin loves it.
Can I use fake chicken? You sure can. Tofu or your favorite meat substitute (pressed and cubed) works. Just don’t skimp on the sauce.
What’s the best way to reheat? Pan is best for me—keeps chicken juicy. But microwave is fine. It’ll taste just as good, maybe even better, if you ask me.
How do I keep the lettuce crisp? Prep it right before serving, leave it in the fridge until the last possible minute. Or just eat fast, ha!

Got more questions or a disastrous lettuce-cup story? I’d love to hear it (misery loves company, right?). Happy snacking, friend!

Easy Make-Ahead Sesame Honey Chicken Lettuce Cups (Freezer Meal)