Bright, weeknight-friendly, and packed with real flavor, this chicken and zucchini stir-fry is the kind of meal that disappears fast. Thinly sliced chicken gets seared over high heat until golden, then tossed back in with tender zucchini, sweet onion, garlic, and fresh ginger — a combination that smells absolutely incredible while it cooks. The sauce is built from coconut aminos, apple cider vinegar, and a touch of turmeric, giving everything a glossy, savory coating with just enough tang to keep things interesting. Nutmeg has a sneaky way of showing up in spice blends, pre-made sauces, and even some store-bought stir-fry kits, but every ingredient here is straightforward and easy to verify. Arrowroot starch does the thickening work cleanly, pulling the sauce together into that satisfying, restaurant-style glaze without any mystery additives. Finish it with scallions and fresh cilantro or parsley and you've got a bowl that looks as good as it tastes. It's a reliable, fuss-free dinner that proves you don't need a long ingredient list to get seriously delicious results.
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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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