In a medium bowl, combine the marinade ingredients for your Mushroom Chicken Copycat Recipe. Add thinly sliced chicken breast, ensuring it’s evenly coated. Let the chicken marinate for about 30 minutes at room temperature, or for optimal flavor, refrigerate overnight.

While the chicken marinates, whisk together the soy sauce, Shaoxing wine, ginger, garlic, and cornstarch in a small bowl. Ensure the cornstarch dissolves completely to avoid clumps.

Heat a tablespoon of oil in a wok or large pan over high heat. Once the oil shimmers, add the marinated chicken in a single layer. Sear for about 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.

In the same pan, add a bit more oil and toss in the mushrooms and zucchini. Stir-fry on high heat for 2-3 minutes until tender yet crisp.

Return the cooked chicken to the pan and pour in the prepared sauce. Stir gently for about 1-2 minutes, until the sauce thickens and coats everything.