Begin by washing and slicing your zucchini into half-moons about ½ inch thick. Cut boneless chicken thighs into bite-sized pieces, roughly 1-inch cubes. In a bowl, whisk together soy sauce, cornstarch, minced garlic, and ginger to create a marinade.

Toss the chicken pieces into the marinade, ensuring each piece is coated well. Let it sit at room temperature for about 30 minutes.

In a large skillet or wok, add 2 tablespoons of vegetable oil and heat it over medium-high heat until shimmering.

Add the marinated chicken in a single layer to the hot pan. Stir-fry for about 5-7 minutes until the chicken is browned and cooked through.

Toss in the sliced zucchini and stir-fry for an additional 3-5 minutes until the zucchini is bright green and tender.

Remove from heat and transfer to a serving platter. Serve hot over steamed rice or noodles.