1. Combine aminos, fish sauce, honey, vinegar, sesame oil, ginger, garlic and scallions in a small bowl, set aside. Place chicken thighs in the bowl of a slow cooker and pour prepared sauce over chicken. Cook on low 2-3 hours or until chicken is cooked through and able to be easily pulled apart into bite-sized shreds. Remove liquid and place in a separate bowl. Add arrowroot powder to the chicken mixture and stir until fully incorporated. Add the liquid back in and stir. Place frozen veggies on top of the chicken mixture, place the lid back on and let cook for another 10-15 minutes or until veggies are a steamed texture. Stir just until combined and serve with rice of your choice. Top with sesame seeds (optional)

For freezer meal version - Label a freezer bag with the Recipe name, date and cooking instructions. Combine aminos, fish sauce, honey, vinegar, sesame oil, ginger, garlic and scallions in a small bowl, set aside. Place chicken thighs in a freezer bag and pour sauce over the top. Seal and freeze until ready to use. The night before you are ready to serve, place freezer bag in the refrigerator to thaw. Place contents of bag in the slow cooker and follow directions above.