Cut chicken (1 Lb) as thinly as possible. You can freeze the chicken for around 10 to 15 minutes before cutting for an easier cut.
In a large bowl, whisk together sherry (2 tablespoon), soy sauce (1 tablespoon), cornstarch (1 tablespoon), salt and pepper (a pinch) to taste.
Add the sliced chicken to the bowl, and toss it around so it’s fully coated by marinade. Set aside for 15 minutes.
Heat cooking oil (1/2 cup) in the nonstick (or wok) over medium heat, until the oil begins to shimmer.
Add the chicken and stir gently so it doesn't stick together.
Cook for about 4-5 minutes on each side, until the chicken is no longer pink.
Transfer chicken to a paper towel lined plate.
Add the onions (1/2 *halved + sliced*), cut into moon shapes zucchini (2 large) and sliced mushrooms (8 Ounces) to the nonstick, and cook for about 7 minutes, or until softened.
Add minced garlic (3 cloves), minced ginger (1 tablespoon) to the nonstick and cook for another 2 minutes, or until garlic is fragrant.
Add sesame oil (1 teaspoon), soy sauce (1 tablespoon), Thai chilis (2), and chicken to the pan, and stir together with veggies.
Sprinkle with sliced green onions and sesame seeds. Enjoy!