Stir-fry nights just got a whole lot easier — and a whole lot more inclusive. So many takeout-style sauces and spice blends sneak in chili, pepper flakes, or hot sauce, which makes this style of cooking tricky when capsaicin is off the table. This version builds serious flavor through garlic, fresh ginger, and a savory coconut aminos sauce with a touch of apple cider vinegar and turmeric, so nothing feels bland or like a compromise. The arrowroot starch pulls the sauce together into a glossy, restaurant-worthy coating that clings to every piece of golden chicken and tender zucchini. Cooking the chicken over high heat until it's properly seared — not just steamed — is the move that makes this dish feel satisfying rather than sad and diet-y. Everything comes together in one skillet, which means fast cleanup and a weeknight dinner that actually delivers on flavor. Finish it with scallions and fresh herbs and you've got a bowl that looks as good as it tastes.
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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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