Serve it tonight: Heat 2 Tbsp. olive oil in a large skillet over medium-high heat. Add chicken and sautè until tender; remove from skillet and pour off juice. Add remaining 1 Tbsp. oil and vegetables to skillet. Stir-fry until vegetables are crisp-tender, approximately 4-5 minutes. Stir in chicken and ½ cup Ginger Orange Sriracha Sauce. Cook until heated through. Add ¼ cup more sauce just before serving, if desired. Salt and pepper to taste.
Freeze it for later: Place chicken in a gallon resealable freezer bag. In a gallon resealable freezer bag place frozen vegetables. Add the Ginger Orange Sriracha Sauce to a quart resealable freezer bag. Combine all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Serve with brown rice.