1. In a medium bowl, mix the chicken with 1 Tbsp Soy Sauce, 1 tsp Sesame Oil, 1+1/2 tsp Cornstarch, 1/2 tsp Kosher Salt, and 1/2 tsp Black Pepper for the marinade. Marinate at room temp for 15 mins or in the fridge for up to an hour.
2. In a glass measuring cup or bowl, mix together 1 Cup Water, 2 Tbsp Cornstarch, 2 Tbsp Soy Sauce, 1 Tbsp Oyster Sauce, 1 Tbsp Rice Vinegar, 2 tsp Sesame Oil, 1/2 tsp Sugar, and 1/4 tsp Black Pepper for the sauce.
3. In a wok or large pan over medium-high heat, heat 1 Tbsp of avocado oil until shimmering then add the chicken. Cook, stirring and tossing with two spatulas every minute or so, until just cooked through (3-5 mins), then transfer to a large bowl.
4. Add the remaining Tbsp oil along with the 3 Tbsp fresh ginger. Stir fry 1-2 mins until fragrant then add the 3 garlic cloves and 1 yellow onion. Season with salt and pepper and stir fry ~3 mins until the onions are starting to become translucent, then add the 1 red bell pepper. Stir fry for 1 min then add the 1 zucchini. Season with salt and pepper and stir fry for 3-5 more mins until veggies are almost to your desired tenderness.
5. Stir the sauce with a spoon (because the cornstarch will have settled) and pour it onto the wok. Cook, stirring, until the sauce bubbles and thickens (1-2 mins), then add the chicken back to the wok. Toss to combine.
6. Turn off the heat and stir in the 3 scallions and 1 Tbsp rice vinegar. Taste and adjust seasoning if desired. (Sometimes I add a little more oyster sauce, salt, or pepper.)
7. Serve on top of warm jasmine rice, if desired, and enjoy!
