Step 1

Pat chicken dry with a paper towel, then transfer it to a medium sized bowl.

Step 2

In a small bowl, whisk together soy sauce, Shaoxing wine (or sherry), brown sugar, cornstarch, and baking soda. Pour mixture over the chicken pieces. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate.

Step 3

To a medium bowl, add all sauce ingredients and whisk to combine. Set aside.

Step 4

Chop the vegetables and gather the seasonings so that everything is prepared before you start cooking.

Step 5

Drain the marinade from the chicken; immediately discard the marinade - do not reuse!

Step 6

Heat 1-2 tablespoons canola or vegetable oil in a large skillet over medium high heat. Add marinated chicken and saute, tossing occasionally, until browned on all sides and cooked through. Remove chicken from the pan and set aside. **You may need to cook chicken in batches so the chicken can cook in a single layer with space between each piece.

Step 7

Add the sesame oil to the skillet, along with the ginger and garlic. Saute for 1-2 minutes until the garlic and ginger are fragrant.

Step 8

Increase heat to medium high, then add the mushrooms and zucchini to the skillet. Saute for 1-2 additional minutes.

Step 9

Add the sauce mixture to the skillet, stirring and cooking until the sauce thickens. Place the chicken back into the pan, tossing to coat with the sauce.

Step 10

Garnish with sesame seeds and serve.