Heat the oil in a large stock pot over medium heat.
Place the chicken thighs in the pot and sear both sides until golden, 2-3 minutes each.
Add the aminos, sugar, and 3 tablespoons of broth to the pot and turn the heat down to low. Cover and let simmer 5-8 minutes or until the thighs are cooked through.
Remove the chicken from the pot and add the broth, mushrooms, and ginger. Turn the heat back up to medium and cook for 10 minutes.
Add the cabbage, zucchini, and green onions and heat through. Slice the chicken and return to the pot before serving.