Bright, savory, and satisfying, this stir-fry brings together tender chicken and just-cooked zucchini in a glossy sauce that clings to every bite. The sauce is built on coconut aminos and apple cider vinegar, both naturally low in fructose and a smart swap for the soy sauce and sweetener-heavy blends that make so many stir-fry recipes off-limits. Arrowroot starch thickens everything beautifully without any added sugars, so the finish is silky rather than sticky-sweet. Cooking over high heat means the chicken gets a proper golden sear and the zucchini stays tender-crisp instead of turning to mush — texture matters here, and the method delivers. Fresh ginger and garlic do the heavy lifting on flavor, keeping the dish aromatic and deeply savory without relying on any high-fructose ingredients. A scatter of scallions and cilantro at the end adds a pop of freshness that makes the whole bowl feel restaurant-worthy. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner.
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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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