Heat oil in large pan over medium high heat.
Sprinkle some salt over chicken (about 1/2 a teaspoon) then add chicken to the pan mixing occasionally so it cooks evenly and doesn't stick.
When chicken is white and beginning to brown (about 2 minutes of cooking) stir in onions followed by mushrooms.
When onions are getting translucent and mushrooms have softened, mix in garlic and ginger until fragrant.
Next stir in green beans followed by the peppers, jalapeños and zucchini.
Add soy sauce, vinegar and MSG if using. Stir to coat completely.
You can taste for salt at this point and add some if needed. Let it cook until veggies are slightly tender and not over cooked, about 5 to 8 minutes.
Mix in scallions and let it cook for another minute then turn heat off.
Serve immediately over steamed white rice or side of your choice.
