Begin by thinly slicing the boneless chicken thighs into bite-sized pieces. In a bowl, combine the chicken with soy sauce and minced garlic. Let it marinate for at least 30 minutes.

In a large skillet, heat vegetable oil over medium-high heat. Swirl the oil around the pan.

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

Add the sliced zucchini to the skillet and stir everything together for about 3-5 minutes until the zucchini is crisp-tender.

Drizzle sesame oil over the stir fry and mix to combine, cooking for an additional minute.

Remove from heat and serve hot over rice, noodles, or in lettuce wraps. Garnish with sesame seeds or sliced green onions.