Slice the zucchini into thin rounds, then cut each round in half. Cut the boneless, skinless chicken breasts into bite-sized pieces.

In a small bowl, combine the chicken pieces with soy sauce, dark soy sauce, oyster sauce, cornstarch, Shaoxing wine, and sugar. Mix well to ensure the chicken is evenly coated. Let it marinate for about 15-20 minutes.

Place the sliced zucchini in a bowl and sprinkle with salt. Toss gently to coat the zucchini slices evenly. Let them sit for about 10-15 minutes. This helps draw out excess moisture from the zucchini, preventing the stir-fry from becoming watery.

Heat cooking oil in a wok or large skillet over medium high heat. Add the minced garlic and stir-fry for about 20 seconds until fragrant. Add the marinated chicken pieces to the wok, spreading them out in a single layer. Stir-fry the chicken until it is cooked through and slightly golden brown on all sides. Remove the cooked chicken from the pan and set it aside.

Drain the salted zucchini slices and pat them dry with paper towels to remove excess moisture. Add the zucchini slices to the wok along with the chicken pieces and stir-fry for 2 minutes until they are just tender but still crisp.

Stir everything together until the chicken and zucchini are evenly combined.

If the stir-fry becomes too dry, add chicken stock or water. Cook for an additional 1 minute, allowing the flavors to meld together. Leave it out if you prefer less liquid.

If desired, garnish the stir-fry with sliced green onions and sesame seeds. Serve the Chinese zucchini stir-fry with chicken over a bed of rice. Enjoy!