Pour 1 tablespoon oil in a large frying pan.

Place pan over medium-high heat.

When oil is hot and shimmering, add chicken breast pieces.

Cook for about 1 minute, to brown on the bottom. Stir chicken around to turn to other sides and add 1 tablespoon butter, 1 tablespoons soy sauce, and a dash of salt and pepper.

Cook, stirring and tossing, until chicken is browned on all sides and no longer pink in the middle.

Add lemon juice. Stir well to fully coat.

Remove chicken from pan to a plate and cover with foil.

Place used pan back on heat (do not wipe clean). Add 1 tablespoon butter to empty pan.

When butter has melted and is hot (do not burn), add zucchini and 1 tablespoon soy sauce (or more to taste) and a dash of salt and pepper.

Sauté zucchini until crisp-tender. Remove from pan to a plate and cover with foil.

Then add 1 more tablespoon butter to pan.

When butter has melted and is hot (do not burn), add mushrooms.

Sprinkle a tiny bit of soy sauce over them and add a small dash of salt and pepper.

Sauté until golden, but still moist. Remove pan from heat.

On large serving plate, pile chicken.

Scatter mushrooms and zucchini separately and decoratively over chicken.

Serve hot with fried rice.