This bright, weeknight-friendly stir-fry brings together tender chicken, sweet zucchini, and a glossy, savory sauce that clings to every bite. The sauce is built from coconut aminos, apple cider vinegar, and arrowroot starch — no soy, no wheat, and nothing that could sneak lupin flour in through a back door the way so many bottled sauces and seasoning blends do. That's a real win, because lupin has a habit of hiding in processed condiments and thickeners, making a dish like this — where every ingredient is straightforward and easy to verify — genuinely refreshing to cook. The high-heat sear on the chicken builds golden color and locks in juiciness, while the zucchini stays just tender enough to have a little bite rather than turning soft and watery. Fresh ginger and garlic do the heavy lifting on aromatics, and a pinch of turmeric gives the sauce a warm, golden hue that makes the whole bowl look as good as it tastes. Finish it with scallions and a handful of cilantro or parsley and you've got something that feels restaurant-worthy with almost no effort.
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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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