In a bowl, combine all the ingredients for the stir fry sauce. Set aside.
Trim the hicken thighs of excess fat and cut into bite-sized pieces, about 1/2" pieces. Cut the vegetables into even-sized pieces, keep them the same size as the chicken.
In a large skillet, over med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken. Saute until chicken is browned, stirring as needed. Once cooked, remove chicken from pan, cover and set aside.
Add the remaining oil and the butter to skillet. Add the zucchini, broccoli, onions, mushrooms, red peppers and carrots. Cook until vegetables are tender, stirring as needed.
Return the chicken back to the pan. Add the garlic and ginger, cook 1 minute.
Add the cashews and pour the sauce into the skillet bring to a soft boil.
Turn the heat down and allow the stir fry to simmer until the sauce thickens and is well incorporated, stir often. Garnish with green onion and sesame seed before serving.