Whisk the ingredients for the sauce together and set aside.
Add the cubed chicken to a bowl and lightly season with salt and pepper. Toss with arrowroot starch until coated.
Heat a pan over medium heat and add the oil. Once the oil is shimmering, add the chicken and cook for 3-4 minutes on each side or until cooked through. Set aside.
Add the mushrooms and zucchini to the pan and allow to sit for about 2-3 minutes on one side before turning. Saute for another 3-4 minutes or until tender. Lightly season with salt and pepper.
Add the chicken back to the pan along with the sauce. Stir until the sauce is thickened and coats the stir fry.
Serve warm topped with sesame seeds.
Notes
All nutritional information are estimations and will vary.