In a mixing bowl, combine boneless chicken thighs with soy sauce, minced garlic, and grated ginger. Toss well and let sit for at least 30 minutes.

Place a large skillet or wok over medium-high heat and add vegetable oil. Allow the oil to heat until it shimmers.

Add the marinated chicken to the hot pan in a single layer. Cook for 4-5 minutes until browned and cooked through, flipping halfway.

Remove the chicken from the pan and set aside. In the same skillet, toss in the sliced zucchini and stir-fry for 2-3 minutes.

Return the cooked chicken to the skillet with the zucchini and stir everything together for 1-2 minutes. Adjust seasoning and serve hot.