Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the sliced zucchini, bell pepper, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet. Pour in the soy sauce and sesame oil, stirring to combine.
Cook for an additional 2-3 minutes until everything is heated through. Adjust seasoning with more salt and pepper if needed.
Serve the stir fry over cooked rice or quinoa.