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For the zucchini and squash, slice them lengthwise and then cut each half into ⅓-inch slices, like a half moon. You should have about 3 cups of each zucchini and squash.
Remove the stems from the mushrooms. To make quick work of slicing mushrooms, place them, one-at-a-time, in an egg slicer and let it work its magic.
Make the ginger garlic sauce by whisking together tamari, rice vinegar, garlic, ginger, and hoisin sauce. Set the sauce aside.
Cook chicken for 5-6 minutes. Remove it from the pan and add the chopped veggies and 1/2 of the sauce and cook for 8-10 minutes.
Return chicken to the skillet and add remaining sauce. Cook for 2-3 more minutes.