Slice the boneless skinless chicken thighs into 1 inch pieces. Add the soy sauce, Shaoxing wine, salt, sugar, and white pepper. Mix until the liquid is absorbed into the meat.

Add the cornstarch, mix again, then finally the sesame oil to seal in the marinade. Marinate for at least 30 minutes, or overnight for maximum flavor.

Slice the zucchini into half moon shapes, about ¼ inch thick. Cut the mushrooms into halves or quarters (for larger mushrooms).

Mince the garlic and ginger.

In a bowl or cup, mix all the sauce ingredients together.

Heat up a pan on medium-high heat, then add 2-3 tbsp of neutral oil. Once the oil's hot, add the marinated chicken in an even layer. Let each side sear for 2-3 minutes or until a golden brown color has developed. Continue stir-frying until thoroughly cooked, or an additional 1-2 min.

Remove the chicken from the pan, leaving the oil in the pan. Add the minced garlic and ginger. Stir-fry for 30 seconds, then add the zucchini and mushrooms.

Stir fry the zucchini and mushrooms for 2-3 minutes, then season with a small pinch of salt. Add 1 tbsp of water to the pan and continue stir frying until zucchini and mushrooms are slightly softened, but still maintain their texture (another ~2 min or so).

Add the chicken back into the pan. Give the sauce a good mix to dissolve any cornstarch clumps, the add to the pan. Mix to incorporate all the ingredients with the sauce. Optionally, add a touch of sesame oil to finish. Once the sauce has thickened slightly (this should only take 20-30 seconds), it's ready to eat. Enjoy with rice!