Cut chicken into bite-sized chunks.

Lightly brown the chicken chunks in butter in a large skillet or pot.

Remove the browned chicken from the skillet and set aside.

Slice onions and brown them in the same skillet with butter or remaining chicken fat.

Remove the browned onions from the skillet and set aside with the chicken.

Thinly slice the cabbage.

Brown the sliced cabbage in the skillet with butter.

Slice the zucchini into very thin, round slices.

Add the zucchini slices to the cabbage and cook until slightly softened.

Add the browned chicken and onions back into the skillet with the cabbage and zucchini.

Simmer the mixture, adding a little water, wine (if using), and soy sauce to taste.

If using mushrooms, slice them whole and brown them in butter separately.

Add the browned mushrooms to the skillet with the other ingredients at the end of cooking.

Continue to simmer until the chicken is cooked through and the vegetables are tender-crisp.

Serve the chicken and vegetable mixture over brown rice.

Offer soy sauce as a condiment.