Slice the chicken breast into bite-sized pieces and wash and slice the zucchini into half-moons.

Mince the garlic finely. In a bowl, whisk together soy sauce, oyster sauce (if using), honey, and sesame oil; set aside.

Heat vegetable oil in a large skillet over medium-high heat, add chicken, and cook for about 5 to 6 minutes until golden brown and cooked through.

Remove the chicken from the skillet and set it aside. In the same skillet, add the remaining oil and sauté zucchini and bell pepper for 3 to 4 minutes.

Add minced garlic and sauté for an additional 30 seconds.

Return the cooked chicken to the skillet, pour the sauce over the mixture, and heat through for 1 to 2 minutes.

Garnish with sesame seeds and green onions before serving.