Stir-fry nights are usually synonymous with a big bowl of rice underneath, but this vibrant chicken and zucchini version stands beautifully on its own without a single grain in sight. Tender slices of chicken breast get seared in coconut oil until golden, then tossed with sweet zucchini, onion, garlic, and fresh ginger for a combination that's deeply savory and genuinely satisfying. The sauce is the real star — coconut aminos bring that rich, umami depth you'd expect from soy sauce, while apple cider vinegar adds a bright lift and arrowroot starch pulls everything into a glossy, clingy coating that makes every bite taste intentional. Because the thickening comes from arrowroot rather than a cornstarch slurry over rice, the whole dish stays completely grain-free without any compromise on texture or flavor. Scallions and fresh cilantro or parsley scattered on top at the end add color and a pop of freshness that makes it feel restaurant-worthy. It's the kind of weeknight dinner that comes together fast, uses real whole ingredients, and leaves you genuinely full — no filler required.
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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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