Boil a small pot of water to blanch your vegetables. Line a baking sheet with parchment paper or a silicone mat.

Add the veggies to the pot of boiling water one at a time and blanch for 30-90 seconds, until each veggie turns brightly-colored and barely starts to turn tender. Place the veggies on the baking sheet as they come out of the pot. Set the baking sheet aside.

Heat a pan with a drizzle of olive oil over medium-high heat. Cook the cubed chicken in a single layer, turning every few minutes as the meat browns, and until it is fully cooked. This takes about ten minutes.

Spread out the blanched veggies and cooked chicken on the baking sheet and freeze 1 hour.

Meanwhile, mix up the sauce. Whisk all sauce ingredients in a bowl, then transfer to a small zip-top bag.

Place the par-frozen chicken and vegetables in a gallon-sized zip-top bag and place the sealed baggie of sauce inside. Freeze up to 2 months.

If possible, place the frozen stir-fry in the refrigerator the night before you plan to eat it, so it can defrost. (If you're getting it ready at the last minute, you can defrost the mixture by running the bag under running water in about 20 minutes.)

Place the thawed stir-fry in a large pan with a touch of oil or butter and cook until heated through. Toss with the sauce during the last minute or two of cooking.

Serve over cooked rice or quinoa.