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Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.
Heat vegetable oil in a large skillet or a wok set over medium-high heat; add chicken pieces to the hot oil and cook for 6 to 8 minutes or until browned on both sides and cooked through.
Remove chicken from wok or skillet and set aside.
Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 15 seconds or just until fragrant.
Turn up the heat to medium-high and stir in the mushrooms and zucchini; cook for 4 minutes or until fork tender and browned. Stir frequently.
In the meantime, in a small mixing bowl, whisk together soy sauce, rice vinegar, and sugar.
Stir chicken back into the skillet.
Add in the prepared soy sauce and stir to coat chicken and veggies.
Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened.
Remove from heat; sprinkle with sesame oil and sesame seeds.
Garnish with scallions and serve.