Begin by marinating your boneless chicken thighs in a mixture of soy sauce, sesame oil, minced garlic, and freshly grated ginger. Allow the chicken to soak in these flavors for at least 30 minutes, covered in the refrigerator.

While the chicken marinates, heat a large skillet or wok over medium-high heat for about 3 minutes.

Once your pan is hot, add the marinated chicken thighs in a single layer and stir constantly for about 5 to 7 minutes until browned and cooked through.

In the same skillet, add the sliced zucchini and stir fry for approximately 3 to 4 minutes until slightly tender yet crisp.

Return the cooked chicken back to the skillet with the zucchini, sprinkle in red pepper flakes if using, and stir for another 2 minutes.

Serve hot over rice or noodles, or enjoy wrapped in lettuce leaves.