In a small mixing bowl, combine all of the ingredients for the sauce and set aside.
Drizzle half the sesame oil in a large wok over medium/high heat. I used a HexClad 14” hybrid wok.
Add the chicken and cook until almost fully cooked, about 9 minutes. Set aside.
Drizzle the remaining sesame oil in your wok. Add the zucchini, green onions, garlic, and ginger. Sauté until the zucchini is slightly softened, about 4 minutes.
Add in the mushrooms and sauté for an additional 3 minutes. Add the chicken back into the wok as well as your sauce. Allow to simmer for 5 minutes, or until your sauce thickens. You can add a slurry to make it thicken more as well (which is just 1 tablespoon of cornstarch mixed with 1 tablespoon of water). Serve and enjoy!
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding. Macros do not include rice.