Cut up the chicken into small, bite-sized pieces.
In a wok or non-stick skillet, add the oil, chicken, and ginger.
Cook over medium-high heat, until chicken is fully cooked, stirring occasionally.
Put the cooked chicken into a separate dish and set aside.
Add the vegetables to the pan.
Cook until tender, stirring frequently, about 6-10 minutes.
In a small bowl, mix together the coconut aminos (or soy sauce), sesame oil, and cornstarch (or arrowroot).
Once the vegetables are fully cooked, add the chicken back to the pan. Pour the stir-fry sauce over the chicken and vegetables and mix well.
Allow mixture to simmer for an additional few minutes, stirring occasionally.
Serve over rice and enjoy!
