Step 1

Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.

Step 2

Heat vegetable oil in a large skillet or a wok over medium-high heat; add chicken pieces to the hot oil and cook for 6 to 8 minutes, or until browned on both sides and cooked through.

Step 3

Remove chicken from wok or skillet and set aside.

Step 4

Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds, or just until fragrant.

Step 5

Turn up the heat to medium-high and stir in the mushrooms and zucchini; cook for 4 minutes, or until fork tender and browned. Stir frequently.

Step 6

In the meantime, in a small mixing bowl whisk together soy sauce, rice vinegar, and sugar.

Step 7

Stir chicken back into the skillet.

Step 8

Add in the prepared soy sauce and stir to coat chicken and veggies.

Step 9

Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened.

Step 10

Remove from heat; sprinkle with sesame oil and sesame seeds.

Step 11

Garnish with scallions and serve.