In a medium bowl, combine 2 tablespoons of light soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and 2 tablespoons of cornstarch to create the marinade. Add 1 pound of thinly sliced boneless, skinless chicken breast and coat. Cover and refrigerate for at least 30 minutes or overnight.

While the chicken marinates, whisk together 1/2 cup of water, 1/4 cup of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of rice vinegar, 2 teaspoons of brown sugar, and 1 tablespoon of cornstarch in a separate bowl. Set aside.

Heat 2 tablespoons of vegetable oil in a large skillet over high heat. Add the marinated chicken in a single layer, searing for 3-5 minutes per side until golden and cooked through. Remove and keep warm.

In the same skillet, add the cleaned and quartered mushrooms and half-circle sliced zucchini. Stir-fry for 2-3 minutes until mushrooms are golden and zucchini is crisp-tender.

Reduce heat to medium-low and return chicken to the skillet. Add 3 minced garlic cloves and 1 teaspoon of minced ginger. Pour in the prepared sauce, stirring continuously for 1-2 minutes until thickened.

Serve hot over rice or noodles.