Zucchini Stir Fry

1 pound boneless skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces

4 tablespoons low sodium soy sauce divided

2 teaspoons apple cider vinegar divided

2 teaspoons granulated sugar divided

1 tablespoon minced fresh ginger

3 cloves minced garlic about 1 tablespoon

2 tablespoons water

1 teaspoon cornstarch

1/4 teaspoon red pepper flakes

2 medium zucchini yellow squash, or a mix

1 large red or yellow onion

2 tablespoons extra virgin olive oil

Sesame seeds optional for garnish

Chopped green onion for garnish

In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
Pieces of raw chicken in a glass bowl
In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
Chicken pieces in a skillet
Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
Chopped zucchini, yellow squash, and onions in a skillet
Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.

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