Instructions: Combine soy sauce, lime juice and ginger. Put chicken chunks in a bowl, pour soy mixture over them, and marinate, refrigerated, about 1/2 hour or more.

In a wok, heat 1 tbsp. vegetable oil over medium heat. Add garlic; stir-fry about 30 seconds. Add onion and cook until just translucent.

Remove chicken pieces from marinade (reserve) and add to wok in small batches; brown and remove. Add sesame oil and cabbage and cook about 5 minutes or until cabbage is tender.

Add zucchini, squash, browned chicken pieces and reserved marinade.

Cook about 4 more minutes or until chicken is just done; add chile garlic sauce and stir well to distribute. Serve over steamed white rice.

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