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Cut chicken thighs into thin strips against the grain
Add baking soda, baking powder, cornstarch, soy sauce, and oyster sauce to the chicken along with a little water, mix well, and refrigerate for 20 minutes
Make the sauce by combining water, oyster sauce, Shaoxing wine, soy sauce, dark soy sauce, sugar, chicken bouillon, and white pepper
Heat oil in a wok and add garlic
Add the marinated chicken and cook until the edges start to brown
Add the vegetables (mushrooms, carrot, zucchini) and cook until halfway tender
Pour in the sauce and bring to a simmer
Make a cornstarch slurry with cornstarch and cold water and add it to the wok to thicken the sauce
Serve the mushroom chicken over steamed white rice