Start by marinating the boneless chicken thighs in a mixture of soy sauce, minced garlic, and grated ginger. Let it sit for at least 30 minutes in the refrigerator.

Heat a large wok or skillet over medium-high heat and add vegetable oil. Once shimmering, add the marinated chicken. Sauté for 5-7 minutes until golden brown and cooked through.

Introduce the sliced zucchini to the wok and stir with the chicken. Cook for another 3-5 minutes until zucchini is tender yet crisp.

Sprinkle in red pepper flakes for heat if desired, and stir. Cook for an additional 1-2 minutes.

Remove from heat and serve hot over rice, noodles, or lettuce.