Step 1

Cut chicken into bite-sized pieces and toss in cornstarch until each piece is well coated.

Step 2

Heat 3 tablespoons olive oil over medium heat in large skillet or wok.

Step 3

Add chicken pieces to skillet one at a time, spacing them apart far enough that they aren't touching. Cook for about 5-6 minutes per side or until the outside of the chicken is golden brown and is cooked through all the way.

Step 4

Remove cooked chicken from skillet, cover, and set aside. Wipe skillet clean.

Step 5

Place skillet back on stovetop over medium-high heat and add 2 tablespoons oil.

Step 6

Add mushrooms and soy sauce to the skillet and sauté for about 1 minute. Add zucchini and sauté until the zucchini is just cooked through. Do not overcook- the zucchini should still have some bite to it.

Step 7

Add chicken back to the skillet and stir in the mild ginger soy sauce (instructions below) until chicken and veggies are all covered in sauce.

Step 8

Serve immediately with rice or chow mein (links to recipes above).

Step 9

Combine chicken broth, soy sauce, white wine, vinegar, garlic, ginger, and brown sugar in a small saucepan. Bring to simmer and simmer for about 5 minutes, stirring often

Step 10

Stir cornstarch and water together forming a slurry. Slowly add mixture to the sauce, whisking constantly until sauce thickens. You may not need all of the cornstarch mixture.

Step 11

Remove from heat and set aside until ready to use.