Slice the boneless skinless chicken breast into thin strips. Chop the zucchinis and red bell pepper into bite-sized pieces, and mince the garlic. Whisk together the soy sauce, oyster sauce, honey, and sesame oil in a bowl.

Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the chicken strips, seasoning with salt and pepper. Sauté for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.

In the same skillet, add remaining oil and increase heat. Add chopped zucchinis and red bell pepper. Sauté for 3-4 minutes until tender yet crisp. Add minced garlic and stir-fry for 30 seconds.

Return cooked chicken to the skillet. Pour the prepared sauce over the chicken and veggies, tossing to coat. Cook for 1-2 minutes to heat through.

Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately, on its own or over rice or noodles.