Stir-fries are weeknight gold, and this one delivers big flavor with tender chicken, silky zucchini, and a glossy, savory sauce that comes together fast. The sauce is built from coconut aminos, apple cider vinegar, and a touch of turmeric — no condiments or spice blends that might sneak in hidden mustard derivatives. That matters more than people realize, since mustard shows up in a surprising number of bottled sauces, marinades, and even curry-style seasonings. Here, every ingredient is straightforward and easy to verify, so you can cook with confidence. The arrowroot starch gives the sauce a beautiful, restaurant-style coating that clings to every piece of chicken and vegetable without any fuss. Fresh ginger and garlic do the heavy lifting on aromatics, and a finish of scallions and cilantro keeps things bright and lively. It's the kind of clean, satisfying meal that earns a permanent spot in the weekly rotation.
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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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