Marinate the Chicken

1. In a medium bowl, combine sliced chicken with soy sauce, cornstarch, and sesame oil. Mix well to coat evenly.
2. Let marinate for 10 minutes while you prepare the sauce and vegetables.

Make the Stir-Fry Sauce

1. In a small bowl, whisk together chicken stock, soy sauce, oyster sauce, rice vinegar, sugar, garlic, and ginger.
2. Add cornstarch and whisk until smooth. Set aside.

Cook the Chicken

1. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil.
2. Add the marinated chicken in a single layer and cook for 2 minutes without stirring to develop a golden crust.
3. Stir-fry for another 1-2 minutes until fully cooked. Transfer to a plate.

Cook the Vegetables

1. Reduce heat to medium and add the remaining 1 tablespoon vegetable oil.
2. Add zucchini and stir-fry for 2 minutes until crisp-tender.
3. Add mushrooms and cook for another 2 minutes until they begin releasing moisture.

Thicken the Sauce & Combine Everything

1. Give the stir-fry sauce a quick whisk before adding it to the pan.
2. Make a well in the center of the pan and pour in the sauce.
3. Stir continuously until the sauce thickens, about 1 minute.
4. Return the cooked chicken to the pan and toss to coat everything evenly.
5. Cook for another minute until the chicken is hot and the sauce fully coats all ingredients.

To Serve

• Serve immediately over steamed rice, fried rice, or noodles.
• Garnish with sesame seeds or chopped green onions for extra flavor.