Begin by placing the bite-sized pieces of chicken breast in a mixing bowl. In a separate small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and minced garlic and ginger. Pour this marinade over the chicken and toss until well coated. Let it sit for about 10 minutes to absorb the flavors.
In another bowl, mix together the remaining soy sauce, brown sugar, sriracha (if using), cornstarch, and water. Stir until the cornstarch is fully dissolved. This sauce will thicken and glaze your stir fry beautifully.
In a large wok or skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Once the oil is hot, add the marinated chicken. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Stir occasionally to ensure even cooking.
Once the chicken is cooked, add the diced red onion, chopped red bell pepper, shredded carrots, broccoli florets, and zucchini to the pan. Stir fry for about 4-5 minutes until the vegetables are tender-crisp.
Pour the prepared sauce over the chicken and vegetables in the skillet. Stir well to combine and coat everything in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken and cling to the ingredients.
Remove the stir fry from the heat and transfer it to a serving dish. Sprinkle with sesame seeds and chopped green onion for an extra pop of flavor and color. Serve immediately over rice or noodles for a complete meal.
