In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green capsicum and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soya sauce. Pour batter over chicken mixture and toss to thoroughly coat.
Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 6cm circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.