1. Prepare Zoodles: Cut the ends off the zucchini and spiralize them into noodles. Sprinkle with a pinch of salt and let them sit for about 5 minutes to help remove excess moisture.

2. Marinate Chicken: In a mixing bowl, combine the sliced chicken, 1 tablespoon oyster sauce, 1 tablespoon rice wine, and a pinch of black pepper. Let the chicken marinate for about 10 minutes.

3. Prepare Sauce: In a small bowl, mix together 2 tablespoon oyster sauce, 1 tablespoon soy sauce, 1/4 cup chicken stock, and 1 teaspoon cornstarch. Stir until well combined and set aside.

4. Remove Moisture from Zoodles: Pat the zucchini noodles with paper towels to absorb any extra liquid, then set them aside.

5. Cook Chicken: Heat 1 tablespoon of cooking oil in a skillet over medium-high heat. Add the marinated chicken and cook until fully done, about 6 minutes. Remove the chicken from the skillet and set it aside.

6. Stir-Fry Aromatics: In the same skillet, add the remaining 2 tablespoon of cooking oil. Sauté the chopped garlic, ginger, red chili, and green onions for about 1 minute, until fragrant.

7. Add Sauce and Zoodles: Pour the prepared sauce into the skillet and bring it to a simmer. Then, add the zucchini noodles and toss everything together to coat the zoodles in the flavorful sauce. Return the cooked chicken to the skillet and toss everything together once more.

8. Serve: Immediately transfer the Garlic Chicken Zucchini Noodles Stir Fry to plates and garnish with white and black sesame seeds. Enjoy this vibrant, flavor-packed dish while it’s hot!