Stir-fries are one of those weeknight heroes that feel indulgent but come together fast, and this chicken and zucchini version is no exception. The sauce is built on coconut aminos and apple cider vinegar, giving it a savory, slightly tangy depth that coats every piece of chicken and tender zucchini without relying on any warming spices that could sneak cinnamon into the mix. That's actually a bigger challenge than it sounds — many Asian-inspired sauces and spice blends lean on five-spice or similar blends where cinnamon hides in plain sight. Here, the flavor comes from fresh garlic, grated ginger, and a touch of turmeric, so the profile is bold and aromatic without any of those concerns. The arrowroot starch pulls the sauce together into a glossy, restaurant-worthy finish that clings beautifully to the vegetables. A scatter of scallions and fresh herbs at the end keeps things bright and fresh. It's the kind of clean, satisfying dinner that earns a permanent spot in your weekly rotation.
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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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