In large bowl, combine the chicken, 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar and 2 teaspoons of the cornstarch. Set aside while you prep the remaining ingredients.
In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 tablespoon rice vinegar, remaining 1 teaspoon cornstarch, the ginger, garlic, water and red pepper flakes.
Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into 1/4-inch thick half moons. Thinly slice the onion.
In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot add the chicken and its marinating liquid SautÃ© until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes Remove to a plate.
Heat remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onions as desired.