Chicken and Summer Veggie Stir-Fry

1. Peel and grate the fresh ginger. Cut the chicken into thin bite size pieces against the grain (about 1/4-inch thick).

2. Season with sea salt, pepper, vinegar, and half of the grated ginger. Allow to marinate while preparing the vegetables.

3. Quarter the eggplant, zucchini and squash. Remove seeds and white interior from bell pepper. Then slice into 2 inch pieces.

4. Combine the sauce ingredients and set aside. Dice green onions.

5. Heat a wok or large pan over medium high heat. Meanwhile, dredge the chicken pieces in arrowroot powder.

6. Add 1/2 of the oil to the pan.

7. Add the chicken pieces in one layer and cook 1 minute on each side - it does not need to be cooked through at this point. Transfer to a plate.

8. With the pan still over medium-high heat, add remaining oil.

9. Stir in the green onions, garlic, and remaining ginger and cook just enough to release their flavors into the cooking oil - about 15 seconds.

10. Add the vegetables and stir-fry until just softened.

11. Push the vegetables to the sides of the skillet and stir in the sauce in the middle. Turn the heat up high.

12. Return the chicken to the skillet.

13. Stir-fry everything together for one or two minutes until the chicken is cooked through and the sauce is well incorporated.

14. Stir in sesame oil, sesame seeds, and optional crushed red pepper. Make sure chicken is cooked until an internal temperature of 165F is reached. Serve hot.