Chicken, Mushroom and Zucchini Stir Fry

This is one of those dinners that makes my mouth water every time I think of it.  It was pure goodness.  Every bite of it.  It is a healthy option too with the lean meat and loads of vegetables.  There isn't tons of sauce (which also contributes to it's low calorie status) but it still goes very nicely over rice.  On top of how good it tastes, this meal comes together lightening fast, especially if you have time to cut everything up earlier in your day.

2 Chicken Breasts, cut into small chunks
1/2 C. Corn Starch
2 T. Sesame Oil
2 T. Soy Sauce
1 T. Balsamic Vinegar
2 Large Cloves Garlic, pressed
1 tsp. Ginger
16 oz. Fresh Mushrooms, sliced or quartered
1 medium/large Zucchini or 2 smaller zucchini, cut into 1" chunks
Salt and Pepper

Dredge chicken pieces in cornstarch.  Heat oil in a large skillet or a large pot and add chicken.  Cook until chicken is light brown.  Remove the chicken onto a plate lined with paper towels.  Add zucchini, mushrooms and garlic to the hot pan.  Cook for 4-5 minutes until zucchini is tender crisp (NOT soggy).  Add the soy sauce, balsamic vinegar, ginger and salt and pepper to taste.  Add the chicken back into the pan and toss to coat with sauce.  Serve over rice.