Begin by thinly slicing the boneless chicken thighs into bite-sized pieces. In a medium bowl, combine the chicken with soy sauce, sesame oil, minced garlic, and grated ginger. Allow to marinate for at least 30 minutes.

Wash and cut the zucchini into thin slices or half-moons and set aside.

In a large pan or wok, heat a tablespoon of sesame oil over medium-high heat until shimmering.

Add the marinated chicken to the pan in a single layer and stir-fry for about 5-7 minutes until golden brown and cooked through.

Incorporate the prepared zucchini into the pan and cook for an additional 2-3 minutes until the zucchini is vibrant green and slightly softened.

Sprinkle in red pepper flakes or drizzle Sriracha, tossing to combine and heat through.

Plate your Chicken Zucchini Stir Fry hot, served over rice or noodles, or wrapped in lettuce leaves.