Instructions

• Make the sauce: In a medium saucepan combine 1 cup chicken broth, 1/4 cup soy sauce, 2 tablespoons seasoned rice vinegar, 2 teaspoons minced garlic, and 1 teaspoon grated fresh ginger. In a small bowl whisk together 3 tablespoons cornstarch and 1/4 cup water until smooth, then whisk the slurry into the saucepan. Cook over medium heat, whisking, until the sauce thickens and begins to bubble. Remove from heat and set aside.
• Coat the chicken: Place 1 1/2 pounds boneless skinless chicken thighs (cut into 3/4- to 1-inch cubes) in a bowl. Add 1/4 cup cornstarch and toss to coat the chicken evenly, shaking off any excess.
• Cook the chicken: Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat until hot. Add the coated chicken in a single layer without overcrowding the pan (work in batches if needed). Sear until browned on one side, flip, and continue cooking until the chicken is cooked through. Transfer the cooked chicken to a plate and set aside.
• Cook the vegetables: Add the remaining 2 tablespoons sesame oil to the skillet and heat over medium-high. Add 8 ounces sliced mushrooms and stir-fry until they begin to brown, about 2 minutes. Add 1 medium zucchini sliced into half-moons and stir-fry until the zucchini is just tender, about 2 to 3 minutes.
• Combine and finish: Return the cooked chicken to the skillet with the vegetables. Pour the reserved sauce over the chicken and vegetables and stir to coat. Cook 1 to 2 minutes more, until everything is hot and the sauce is bubbling.
• Serve: Remove from heat and serve immediately (for example, over rice).