Cook the vegetables. Now in the same wok, add the sliced white mushrooms, zucchini, minced garlic cloves, and minced ginger. Add a little more oil (if needed) and stir over medium-high heat until the zucchini is tender and slightly crisp. Then add the cooked chicken back in.
Add the sauce. Lastly, add in the sauce ingredients, the soy sauce, chicken broth, seasoned rice vinegar, oyster sauce, and brown sugar. Let the sauce come to a simmer for a few minutes while stirring everything together. Serve warm over white rice.