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Chop green onions, and parsley;set aside. Chop water chestnuts and set aside.
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Shred carrots;set aside. Mince garlic and set aside.
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Cut chicken into strips; set aside. If using vegetarian crumbles, brown in 3-4 tablespoons of butter and set aside.
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Mix together olive oil, soy sauce, rice vinegar, brown sugar, ginger, sesame oil, garlic, water chestnuts, carrots, green onions, and sesame seeds.
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Divide chicken into 2 gallon size freezer bags ( be sure to label bags first.) Divide soy mixture over top chicken.
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Make sauce ( be sure to label bags first.) Mixing together- hoisin sauce, soy sauce, sesame oil, red pepper flakes and rice vinegar. Freeze..
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Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked. (Note-don't worry if your chicken isn't all the way thawed. It can also cook from frozen, it might just take a little longer.)
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Serve in washed & dried lettuce leaves with sauce.