In a medium bowl, whisk together light soy sauce, rice vinegar, sesame oil, and cornstarch. Add the chicken and marinate for 20-30 minutes.

In a separate bowl, mix water, additional light soy sauce, oyster sauce, rice vinegar, brown sugar, and cornstarch until smooth. Set aside.

Heat a large skillet over high heat and add enough vegetable oil to coat the bottom. Add the marinated chicken and cook until golden-brown.

In the same skillet, add sliced mushrooms and zucchini, sautéing until crisp-tender.

Return the chicken to the skillet, add minced garlic and ginger, and stir until fragrant.

Pour the prepared sauce into the skillet, stir to combine, and cook until the sauce thickens.

Remove from heat and serve immediately over jasmine rice or noodles.