Stir-fries are one of those weeknight meals that feel almost too easy for how satisfying they turn out, and this chicken and zucchini version is a perfect example. Tender slices of chicken get seared over high heat until golden, then tossed with sweet onion, fresh zucchini, garlic, and ginger in a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric. The result is savory, a little tangy, and deeply aromatic without a single ingredient that could sneak in unwanted fungi. Many store-bought stir-fry sauces and seasoning blends quietly include mushroom extract or dried mushroom powder, so making the sauce from scratch here is genuinely the smarter move. Arrowroot starch pulls the sauce together into that glossy, restaurant-style coating you want clinging to every piece of chicken and zucchini. A handful of fresh scallions and cilantro scattered on top at the end keeps things bright and colorful. It comes together in one skillet, cleanup is minimal, and the whole thing lands on the table tasting like you actually tried.
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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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