This vibrant stir-fry is the kind of weeknight dinner that looks impressive but comes together with minimal fuss — golden seared chicken, tender zucchini, and a glossy, savory sauce that clings to every bite. The sauce is built from coconut aminos, apple cider vinegar, and a touch of arrowroot starch, so it's completely free from grains and anything oat-derived, which can sneak into soy sauces and pre-made stir-fry blends more often than you'd expect. Cooking everything in coconut oil over high heat gives the chicken a beautiful sear and keeps the zucchini from going soggy — texture really matters here. Fresh ginger and garlic bloom in the pan just before the vegetables go in, and that one minute of fragrant sizzle does a lot of heavy lifting for depth of flavor. The turmeric adds a warm, earthy undertone and a gorgeous golden hue to the finished dish. Finish it with sliced scallions and a handful of fresh cilantro or parsley, and you've got a bowl that feels restaurant-worthy without a single ingredient you'd need to second-guess.
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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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