In a bowl, combine 1/4 cup light soy sauce, 1 teaspoon sesame oil, 1 Tablespoon seasoned rice wine vinegar, and 1 tsp minced garlic. Cover and refrigerate.
In a small bowl, combine 2 tablespoons of light soy sauce with 1 tablespoon of black bean sauce. Set aside.
In a large pan/wok, heat 2 tablespoons of garlic olive oil until hot. Add onions and bell peppers and cook for 1 minute. Then add the zucchini and salt. Cook until zucchini starts to soften and onions are starting to brown. Remove the vegetables and set aside.
Drain the chicken and add the cornstarch, mixing well. In the same pan, add the remaining 2 tablespoons of garlic olive oil and 1 tablespoon of sesame oil and heat on high. Once the oil is hot, add the chicken/cornstarch mixture. Cook for 2-3 minutes, or until the chicken starts to brown.
Add the wine and cook for 1 minute, stirring constantly. Add the vegetables and the soy sauce/black bean mixture. Cook, stirring constantly, for about 2 minute, or until bubbly and hot. Remove from heat and serve with rice.