Mix everything in a gallon sized zip-sealed freezer bag. Mix ingredients around until the chicken is coated. Remove as much air as possible from the bag and seal. Label bag, flatten and freeze.
To serve: Thaw chicken. Slice chicken into 1/4 to 1/2″ slices across the grain of the chicken. Saute chicken with thinly sliced onions, peppers, bok choy, or any veggies of your choice. While chicken and veggies are cooking, blend marinade with 2 tablespoons of cornstarch in a small saucepan. Cook over medium-high heat until boiling and boil until thickened. Mix sauce with cooked chicken and veggies. Serve with rice.