Bright, savory, and packed with tender chicken and just-soft zucchini, this stir-fry hits all the right notes on a weeknight when you want something fast and genuinely satisfying. The sauce comes together from coconut aminos, apple cider vinegar, and a touch of arrowroot starch — no soy sauce, no grain-based thickeners, nothing that sneaks barley or its derivatives into the mix. That matters more than you might think, since many bottled stir-fry sauces and even some vinegars can carry hidden grain ingredients that make label-reading a chore. Here, every component is straightforward and easy to verify. The high-heat sear on the chicken builds a golden crust before the zucchini and aromatics go in, so you get real depth of flavor without a long ingredient list. Ground turmeric adds a warm, earthy undertone that makes the glossy sauce look as good as it tastes. Finish with scallions and fresh cilantro or parsley and you've got a bowl that looks like it came from a restaurant, made entirely on your own terms.
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In a small bowl, whisk together the coconut aminos, apple cider vinegar, arrowroot starch, turmeric, and 1/2 tsp salt until the starch is fully dissolved and no lumps remain. Set aside.
Heat 2 tbsp of the coconut oil in a large (12-inch) skillet or wok over high heat until shimmering and just beginning to smoke. Add the chicken in a single layer and cook undisturbed for 3 minutes, until the underside is golden. Flip and cook for another 2–3 minutes, until the chicken is opaque throughout with no pink at the center and reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate.
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