Stir-fry nights can get complicated fast when you're avoiding nightshades, since so many sauces and seasonings sneak in tomato paste, chili, or paprika without much fanfare. This one sidesteps all of that with a clean, savory sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric — bold flavor with zero compromise. Tender chicken breast gets seared over high heat until golden, then reunited with garlicky zucchini and onion in a glossy sauce that clings to every piece. The arrowroot starch does the thickening work here, giving you that satisfying, restaurant-style finish without any cornstarch or mystery additives. Fresh ginger adds a bright, warming kick that makes the whole dish feel lively rather than like something you're eating around a restriction. Scallions and cilantro on top are optional but genuinely worth it for the color and freshness they bring. It's the kind of weeknight dinner that's fast, filling, and actually exciting to eat.
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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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