Step-by-Step Instructions

• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces, sprinkling them lightly with salt and pepper. Cook for about 5-6 minutes, stirring frequently until browned and no longer pink. Remove from the skillet and set aside.
• In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and ginger, sautéing for around 30 seconds until fragrant.
• Add the sliced mushrooms and zucchini to the skillet. Stir-fry for about 4-5 minutes until tender but still crisp.
• Return the cooked chicken to the skillet. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir to coat the chicken and vegetables.
• Pour the cornstarch slurry into the skillet and stir quickly. Cook for another 1-2 minutes to thicken the sauce.
• Stir in the sliced green onions and taste, adding more salt and pepper if needed. Remove from heat.
• Transfer the stir fry to plates or a serving dish. Garnish with sesame seeds. Serve hot over steamed rice or noodles.