This bright, weeknight-friendly stir-fry delivers bold, savory flavor without a single drop of peanut oil or peanut-based sauce in sight — a genuine relief when so many Asian-inspired dishes rely on them. Thinly sliced chicken breast gets seared in coconut oil until golden, then tossed with tender zucchini, sweet onion, garlic, and fresh ginger for a combination that smells absolutely incredible in the pan. The sauce is built from coconut aminos and apple cider vinegar, thickened with arrowroot starch and warmed with a touch of turmeric — it turns glossy and clings to every piece beautifully. Because every ingredient is straightforward and whole, you're not left squinting at a label wondering what's hiding in a bottled sauce. The high-heat sear on the chicken is the real secret here, locking in juiciness before the vegetables even hit the pan. Finished with fresh scallions and cilantro or parsley, it's colorful, satisfying, and genuinely easy to pull off on a busy evening.
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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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