In a large mixing bowl, combine the bite-sized chicken breast pieces with light soy sauce, Shaoxing wine, white pepper, cornstarch, and granulated sugar. Allow this mixture to marinate for at least 15 minutes.

In a separate bowl, whisk together the cornstarch, oyster sauce, light soy sauce, dark soy sauce, Chinese black vinegar, sugar, sesame oil, and chicken stock until well combined. Set aside.

Heat 2 tablespoons of oil in a large wok over high heat until shimmering. Add the marinated chicken and cook for about 2-3 minutes on each side until golden brown. Remove from the wok.

In the same wok, reduce heat slightly and add garlic, ginger, and dried chili peppers. Sauté for about 30 seconds, then toss in zucchini and red bell pepper. Cook for an additional 2-3 minutes.

Lower heat to medium and return the cooked chicken to the wok along with the prepared sauce. Stir gently and continue cooking until the sauce thickens.

Serve hot, garnished with sliced green onions over a bed of fluffy white rice or alongside noodles.