In a medium bowl, combine thinly sliced boneless skinless chicken breasts with 1 tablespoon of low sodium soy sauce, 1 teaspoon of apple cider vinegar, and 1 teaspoon of granulated sugar. Toss well to coat and set aside for at least 10 minutes.

In a small bowl, mix together the remaining soy sauce, vinegar, sugar, fresh ginger, minced garlic, water, cornstarch, and red pepper flakes. Whisk until smooth and set aside.

Slice the zucchini and yellow squash into half-moons about ¼ inch thick, and thinly slice the onion into strips.

Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the marinated chicken and sauté for about 3-4 minutes until cooked through. Remove the chicken and set aside.

In the same skillet, add another tablespoon of olive oil if necessary, and sauté the sliced onion for about 4-5 minutes until tender and caramelized.

Stir the prepared sauce into the skillet with the onions, cooking for about 30 seconds, then add the zucchini and yellow squash, cooking for an additional 3 minutes.

Return the cooked chicken to the skillet, tossing everything together and cooking for another minute. Serve hot, garnished with sesame seeds.