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Whisk together all the sauce ingredients in a medium bowl and set aside.
Place a large pan or wok over medium-high heat and add two tablespoons of oil.
Once hot, add the diced onion and cook for 4-5 minutes stirring until just softened.
Next, add the zucchini, mushrooms, and green bell pepper. Cook for 5 minutes or until vegetables are crisp-tender. Season everything with salt and pepper to taste.
After that, remove the veggies and set aside on a plate. Wipe the pan clean, using a paper towel.
Next, add the remaining one tablespoon of oil to the pan. Add the chicken in a single layer and season with salt and pepper to taste. Do NOT overcrowd the pan, work in batches if needed.
Brown if for 4-5 minutes per side or until golden brown and cooked through.
Next, add the garlic and ginger, stir and cook for 30 seconds.
After that, add back the veggies.
Give the sauce a quick stir and pour it over the chicken and veggies. Bring the mixture to a simmer and cook
For 1-2 minutes or until the sauce just thickened.
Finally, stir in the almonds and the green onions.
Garnish with sesame seeds and serve.