This bright, weeknight-friendly stir-fry brings together tender chicken, sweet zucchini, and a glossy, savory sauce that comes together faster than takeout. The sauce is built on coconut aminos and apple cider vinegar, thickened with arrowroot starch — meaning there's no soy sauce, no wheat-based thickeners, and absolutely nothing derived from rye anywhere in the ingredient list. That matters more than it sounds, because soy sauce and many bottled stir-fry sauces routinely contain grain-based additives that can catch you off guard. Here, every component is straightforward and easy to verify. The technique is simple but effective: sear the chicken hard over high heat for golden edges, then build the vegetables in layers so the garlic and ginger bloom without burning and the zucchini stays just tender rather than turning to mush. Everything comes back together in the final minute as the sauce tightens and turns glossy, coating every piece. Finish with scallions and fresh herbs for a little color and brightness, and dinner is genuinely done.
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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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