Over medium heat and add the remaining oil to the skillet and add the carrots. Cook carrots until tender crisp, then add the zucchini, red pepper, broccoli, and mushrooms. Cook until all the remaining vegetables are tender crisp.
Add the garlic, ginger, and cooked chicken back to the pan. Add the stir fry sauce and cook for about 3 minutes until bubbly and nicely combined. Serve over steamed rice and top with fresh green scallions. Enjoy!