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. (Thin veggies like snow peas will blanch much faster than thicker veggies like broccoli.) 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.