In a small bowl combine the sauce ingredients and set aside.
In another medium bowl, season the chicken with the salt, garlic powder and black pepper. Add the corn starch and toss to coat evenly. Set aside.
Heat a large skillet or wok over medium high heat and add 1 tbsp Land O Lakes® Spreadable Butter with Olive Oil and Sea Salt. Stir fry the zucchini, bell pepper and onion in the skillet until the veggies are lightly charred and tender. Remove from skillet and set aside.
Add the remaining 1 tbsp of butter with olive oil and sea salt to the skillet along with the sesame oil over medium high heat. Cook the chicken in the hot skillet until golden brown on all sides and cooked through. Add the garlic and ginger to the chicken and cook until fragrant, about 30 seconds. Pour in the sauce ingredients and bring to a boil, stirring occasionally until the sauce thickens.
Return the veggies to the skillet and toss to coat and heat through. Garnish with sesame seeds and enjoy over hot rice or noodles if desired.
Feel free to substitute your favorite veggies in place of any veggies listed above. You can also use boneless skinless chicken breasts in place of the chicken thighs if desired.