Bright, savory, and loaded with tender chicken and just-soft zucchini, this stir-fry is the kind of weeknight dinner that feels far more impressive than the effort it takes. The sauce is built on coconut aminos and a touch of apple cider vinegar, which delivers that deep, umami-forward flavor without any citrus juice or citric acid hiding in the mix — a real win when so many bottled sauces and condiments sneak it in. Arrowroot starch thickens everything into a glossy, clingy coating that makes each bite of chicken and vegetable absolutely irresistible. Fresh ginger and garlic do the heavy lifting on aromatics, giving the dish warmth and complexity that tastes like it took way longer than it did. Cooking over high heat in coconut oil gets a beautiful golden sear on the chicken before the vegetables even hit the pan, so nothing turns soggy or bland. A handful of scallions and fresh herbs on top at the end keeps it feeling light and vibrant. It's a clean, satisfying bowl that works just as well for meal prep as it does straight off the stove.
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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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