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In a small bowl, combine the soy sauce, rice vinegar, and 2 tablespoons sesame oil.
Heat a large skillet over medium high heat and add the remaining 2 tablespoons sesame oil. When the oil shimmers, add the chicken and cook, stirring occasionally until the chicken is cooked through, about 8-10 minutes. Add the ginger and garlic, and cook another minute more.
Pour in the soy sauce/rice vinegar mixture and toss in the zucchini and bell pepper. Cook until the sauce thickens and coats the chicken, about 5-10 minutes.
Remove the skillet from the stove and stir in the basil. Serve over rice. Enjoy!