Thinly slice the chicken to between ⅛ and ¼ inch thin. In a large bowl gently mix and combine the chicken with ingredients from coco aminos to baking soda. Set aside in the fridge.
Dice zucchini and squash to a triangle cube shape that’s a little larger than ½ inch at the widest point. Try to dice them to similar size.
Prepare garlic, ginger, scallions and dry pepper flakes. Set them aside in one bowl.
In a bowl, combine and mix-well stir-fry sauce from rice vinegar to ginger. Set it aside ready to use.
Preheat a large stainless skillet over medium heat until it’s too hot to place your palm near the surface, about 2 to 3 inches away. Add 2 tbsp oil and swirl it around the skillet. Pan fry the chicken slices in one even layer over medium-high heat without disturbing until they are in golden brown color, about 3 mins. then use a fish spatula to flip and sear the flip side, about 2 mins. The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.
Use the same skillet over medium to heat, add 2 tbsp oil. Sauté the aromatics with a pinch of salt until fragrant, about 8-10 seconds.
Turn the heat up to medium-high. Add the zucchini and yellow squash. Season with 2 pinches of salt. Keep tossing and scooping until the squash turns softer but still remains a crunchy texture, about 2 minutes.
Add the chicken back to the skillet. Quickly stir the sauce again then pour it into the skillet. Toss and stir-fry for about 30 seconds to 1 minute until the sauce thickens.
Off heat. Taste test to see if more salt is needed. Garnish with green scallions parts and a small dash of toasted sesame oil, if desired.