Begin by cutting your boneless, skinless chicken thighs into thin, bite-sized pieces. In a bowl, toss the chicken with 3 tablespoons of cornstarch until evenly coated.
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken in a single layer and cook for about 5-7 minutes until golden brown. Remove and set aside.
In the same skillet, add the sliced mushrooms and zucchini. Sauté for about 3-4 minutes until tender. Add minced garlic and grated ginger, stirring for an additional minute.
Combine low-sodium soy sauce, lime juice, and brown sugar in a small bowl. Pour this mixture into the skillet and allow it to simmer for a minute before returning the chicken.
To thicken the sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually add this to the skillet while stirring until the sauce thickens.
Remove the skillet from heat, serve over steamed rice or noodles, and garnish with sesame seeds. Enjoy!
