Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Season the boneless chicken with salt and pepper, cooking for 5-6 minutes until golden brown and fully cooked. Remove from the skillet and set aside.

In the same skillet, add another tablespoon of oil along with minced garlic and ginger. Sauté for 30 seconds, allowing the flavors to develop and releasing delightful aromas.

Toss in the sliced mushrooms and zucchini, stir-frying for 4-5 minutes until they maintain a tender yet crisp texture.

Return the cooked chicken to the skillet. Pour in soy sauce, gently stirring everything together for an even coating of flavor.

Mix in a cornstarch slurry, cooking for an additional 1-2 minutes until the sauce thickens up beautifully, coating each ingredient in a glossy finish.

Stir in chopped green onions for a fresh touch. Serve your stir fry hot, garnished with sesame seeds over a bed of rice or noodles.