Step 1

In labeled 1-gallon freezer bag, place honey, soy sauce, melted butter and chili garlic sauce; seal bag. Knead bag to mix well. Add chicken and frozen peaches; squeeze bag to thoroughly coat chicken and peaches in sauce. Lay flat, and freeze up to 3 months.

Step 2

Thaw 12 to 24 hours in refrigerator, until completely thawed.

Step 3

Pour contents of bag into 3 1/2- to 4-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.

Step 4

In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase heat to High heat setting; cook 5 to 10 minutes or until thickened.

Step 5

Divide rice among 4 bowls. Divide chicken mixture among bowls of rice. Top with remaining ingredients.