Bright, savory, and loaded with lean protein and fresh vegetables, this stir-fry is exactly the kind of weeknight meal that feels nourishing without requiring a lot of effort. Thinly sliced chicken breast cooks up golden and juicy in coconut oil, while zucchini stays just tender enough to hold its texture alongside sweet, softened onion. The sauce — built from coconut aminos, apple cider vinegar, turmeric, and arrowroot — comes together in one small bowl and turns glossy and rich once it hits the hot pan. Coconut aminos is a great stand-in for soy sauce here, keeping the dish free from ingredients that some nursing parents prefer to limit while still delivering that deep, umami-forward flavor. Fresh ginger and garlic add warmth and fragrance, and a handful of scallions or cilantro on top makes the whole bowl feel finished and vibrant. It's a genuinely satisfying dinner that supports your body without sacrificing any of the flavor you actually want to eat.
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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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