This vibrant stir-fry is exactly the kind of weeknight dinner that proves eating for a happy gut doesn't have to feel like a compromise. Tender slices of chicken and just-cooked zucchini come together in a glossy, savory sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric — ingredients chosen with digestive ease in mind. Coconut aminos stand in for conventional soy sauce, skipping the additives and fermented soy that can be hard on sensitive systems, while arrowroot starch thickens the sauce cleanly without any grain-based thickeners. Fresh ginger and garlic bring warmth and depth, and both have long been celebrated for their gut-supportive properties. The high-heat sear on the chicken locks in flavor, and the zucchini is cooked just until tender so it keeps a little bite rather than turning mushy. A finish of scallions and fresh herbs lifts the whole bowl and makes it feel restaurant-worthy with minimal effort. It's the kind of meal you'll want on repeat — satisfying, colorful, and genuinely easy to pull off on a busy evening.
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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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