1In 12-inch skillet, heat oil over medium heat. Add chicken; cook until no longer pink in center. Stir in broth and cornstarch. Add frozen vegetables; cook until vegetables are completely thawed.
2Transfer 4 cups of mixture into each of 2 plastic freezer containers or resealable freezer plastic bags. Freeze until ready to use. The night before using, place bag in refrigerator to thaw.