Cut zucchini around ¼ inch thick. (I used one medium size squash from my garden. If zucchini is small, use two of them.)
Then, cut 10 pieces of big mushrooms around ¼ inch thick. (You can use sliced mushrooms in one pack around 12 oz.)
Next, dice 3 pieces of boneless chicken thighs.
After that, add ¼ teaspoon of salt, 1 tablespoon of sesame oil and ½ teaspoon of garlic powder. Mix it well. Let it marinate for 10-15 minutes.
In a container, add ½ cup of water, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, ½ tablespoon of brown sugar and ½ tablespoon of cornstarch. (If you want thicker sauce, add 1 tablespoon of cornstarch instead.) Then, mix it well and set aside.
Now, pour 1 tablespoon of vegetable oil into the non-stick pan, then add sliced mushrooms and ½ teaspoon of garlic powder. Stir fry them a little bit and cover the lid for one minute or so. Keep stir frying a little bit and set it aside.
After, pour 1 tablespoon of vegetable oil into the non-stick pan, add zucchini and ¼ cup of water. Cover the lid and let it cook for 2 minutes. Then, set it aside.
The following, add the marinated chicken thighs into the non-stick pan, turn on medium high to stir fry the chicken until it changes color.
Pour the sauce mixture (Stir it very well before pouring the sauce.) into the pan and stir fry with the chicken until the sauce is thicken.
Lastly, add the cooked mushroom and zucchini, mix them a little bit.