Slice the chicken breast into thin strips and zucchini into half-moons. Mince the garlic. Whisk together soy sauce, oyster sauce, honey, and sesame oil in a small bowl.

Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add chicken, season with salt and pepper, and cook for 5–6 minutes until golden brown. Remove and set aside.

In the same skillet, add another tablespoon of oil and sauté zucchini and optional red bell pepper for 3–4 minutes until tender-crisp. Add minced garlic and cook for 30 seconds until fragrant.

Return the chicken to the skillet, pour in the sauce mixture, and toss to coat evenly. Cook for another 1–2 minutes to heat through and thicken the sauce.

Garnish with sesame seeds and green onions. Serve hot over rice or enjoy on its own.