Begin by slicing the boneless skinless chicken into thin strips, ensuring even cooking. Chop the zucchini and red bell pepper (if using) into bite-sized pieces. Mince 2-3 cloves of fresh garlic. In a small bowl, whisk together soy sauce, oyster sauce, honey, and sesame oil until well combined, setting this sauce aside for later use.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the seasoned chicken, sprinkling it with salt and pepper. Stir-fry the chicken for about 5-6 minutes, or until it is golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining tablespoon of oil. Increase the heat to high and add the zucchini and optional bell pepper. Stir-fry these vibrant vegetables for about 3-4 minutes until they are tender yet still crisp, bright in color, and beginning to caramelize. Add the minced garlic and sauté for an additional 30 seconds until fragrant.

Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared sauce evenly over the mixture. Toss everything together to ensure the chicken and veggies are thoroughly coated. Allow this to cook for an additional 1-2 minutes, just until everything is heated through.

Remove the skillet from heat and transfer your delicious Chicken Zucchini Stir Fry to a serving platter. Garnish with sesame seeds and finely sliced green onions. Serve hot.