Add remaining 1 tbsp. to wok/skillet. Add the frozen squash/sweet potato vegetable mixture and cook until tender, 5-7 minutes. Add the frozen peppers and onion, ginger, and garlic and cook until heated through. Add the edamame, peanut satay sauce, soy sauce, sriracha, and lime juice. Add Chicken back into the skillet and cook until everything is heated through.