1/2 cup soy sauce
3/4 cup water
1/2 cup vegetable oil
1 onion, chopped
2 zucchini, sliced
1/2 cup sliced mushrooms
1/2 cup chicken broth
1/2 teaspoon minced garlic
1 teaspoon fish sauce
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup distilled white vinegar
1 tablespoon honey
1 teaspoon lemon juice
Heat oil in a large skillet over medium heat. Add chicken and zucchini and cook until chicken is no longer pink, about 10 minutes.
Freshly ground black pepper to taste. Saute garlic in oil 6 minutes. Add soy sauce, water and vegetable oil and cook 1 minute. Mix seasonings and garlic into chicken mixture. Add mushrooms and mushrooms and stir together. Cover tightly and brown on all sides.
Add chicken broth, cream of chicken soup, vinegar, honey, lemon juice and chicken mixture. Mix well and simmer 5 minutes.