Eating well during pregnancy means leaning on meals that are nourishing, easy to digest, and genuinely satisfying — and this stir-fry checks every box. Thinly sliced chicken breast is cooked all the way through to 165°F, which is exactly the kind of food-safety detail that matters most right now. The sauce skips soy and uses coconut aminos instead, so you get that savory, slightly sweet depth without any of the additives or excess sodium that can sneak into bottled stir-fry sauces. Fresh ginger and turmeric bring gentle anti-inflammatory warmth, while zucchini and onion add bulk and hydration without anything heavy or hard to stomach. Arrowroot starch thickens the sauce into a glossy, restaurant-worthy coating that clings to every piece of chicken and vegetable. It all comes together in one skillet, which means less cleanup and more time to actually rest — something any pregnant cook will appreciate.
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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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