Begin by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Let the oil shimmer for about 1 minute.

Season your boneless skinless chicken breasts with salt and pepper and add them to the hot skillet, cooking for 5-6 minutes until browned and cooked through.

In the same skillet, add the remaining tablespoon of vegetable oil if needed. Toss in minced garlic and grated ginger, sautéing for about 30 seconds.

Add sliced mushrooms and zucchini to the skillet, stirring frequently for 4-5 minutes until tender, showcasing their vibrant colors.

Return the cooked chicken to the skillet, mixing it with the sautéed vegetables. Pour in soy sauce, oyster sauce (if using), and sesame oil, stirring well.

Make a cornstarch slurry by mixing cornstarch with a bit of water. Pour into the skillet while stirring continuously for 1-2 minutes until thickened.

Mix in chopped green onions, allowing them to wilt slightly. Taste and adjust seasoning if needed.

Serve hot, garnished with additional green onions or sesame seeds. Pair with steamed jasmine rice or whole wheat noodles.