This bright, weeknight-friendly stir-fry brings together tender chicken, golden-edged zucchini, and a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric — no nuts of any kind in sight. The sauce gets its silky, clingy texture from arrowroot starch, which thickens beautifully over high heat and coats every piece of chicken and vegetable in savory, slightly tangy goodness. Garlic and fresh ginger hit the pan just long enough to turn fragrant without burning, giving the whole dish a punchy aromatic backbone. Coconut oil handles the high-heat searing like a champ, helping the chicken develop a proper golden crust before the vegetables even go in. Everything comes together in one skillet or wok, which means less cleanup and more time actually enjoying dinner. A scatter of scallions and fresh cilantro or parsley at the end adds color and a little brightness that makes the bowl look 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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