In a large skillet, heat oil over medium heat.
Cook onion and garlic until golden.
Add sweet potatoes and carrot. Cook, stirring, for a few minutes until lightly browned.
Move vegetables to the edges of the pan and put chicken into center of skillet.
Cook chicken until seared on all sides.
Sprinkle chicken with corn starch, then stir in.
Gradually whisk in chicken stock a bit at a time until all is added. Scrape any bits from the bottom of pan while whisking.
Add wine and coconut milk and mix well.
Allow mixture to cool.
Place into indicated number of freezer bags, label and freeze.
To reheat: Bake in 400 degree oven for 1 hour until heated through and bubbly.