This bright, satisfying stir-fry hits all the right notes — tender golden chicken, crisp-tender zucchini, and a glossy sauce that comes together in minutes. Managing blood sugar and inflammation is a real priority with PCOS, and every ingredient here is pulling its weight toward that goal. Coconut aminos keep things soy-free and lower in sodium than traditional sauces, while apple cider vinegar and ground turmeric add anti-inflammatory depth without any refined sugars or processed additives. The arrowroot starch thickens the sauce beautifully without relying on cornstarch or flour, making this a genuinely clean weeknight option. Cooking the chicken over high heat until properly golden — then building the vegetables in layers with garlic and fresh ginger — means you get serious restaurant-style flavor from a short ingredient list. Fresh herbs scattered over the top at the end add a pop of color and brightness that makes the whole bowl feel special. It's the kind of meal that proves eating in a way that supports your hormones doesn't have to feel like a compromise.
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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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