Start by prepping all the ingredients before beginning to cook. Whisk the sauce ingredients together in a small bowl and set them aside.
Preheat a large non-stick frying pan, (15") over medium high heat until hot, but not smoking. Add 1 tablespoon oil to the pan along with the chicken. Turn the heat to high, and cook stirring only as the chicken browns. When the chicken is done, remove it from the pan and set it aside.
Add the second tablespoon of oil to the pan to fry the garlic, ginger, and red onion together. Cook over medium-high heat stirring often for 3-4 minutes. Lower the heat if necessary to keep the mixture from browning.
Add the zucchini to the pan, and cook over high heat, stirring as they brown for 3-5 minutes, or until crisp tender.
Add the chicken and stir fry sauce to the pan, toss to combine. Cook stirring constantly for a few seconds, and most of the sauce will be absorbed.
Remove the pan from the heat, season to taste with sea salt and rice vinegar, and sprinkle with sesame seeds. Serve immediately.
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Notes
The nutrition information is calculated with 2 tablespoons avocado oil.There shouldn't be excess sauce when the stir fry is done, but there can be if the zucchini gets overcooked. You can mix together 1-2 tsp tapioca or cornstarch with 2 tsp water and add it to the hot stir fry to thicken.