Whisk first four stir-fry sauce ingredients together in a small bowl and set aside.
Heat a skillet over medium-high heat and add 1 tablespoon sesame oil.
Add chicken and cook for about 5 minutes or until done or still slightly pink, stirring often. Add a few tablespoons of stir fry sauce and give it a quick stir.
Remove chicken to a bowl and set aside.
Heat another tablespoon sesame oil in the pan and add sugar snap peas. Cook for a minute then add peppers, scallions and zucchini noodles. Add another few tablespoons of the stir fry sauce and stir, cooking for about 5-7 minutes.
Add chicken back to pan and add remaining stir fry sauce. Cook for another minute.
Serve with toasted sesame seeds and green onion for garnish.