Stir-fry nights are usually where seed oils sneak in through the back door — most restaurant versions and even many homemade recipes default to canola, vegetable, or soybean oil without a second thought. This one keeps things clean from start to finish by using coconut oil as the cooking fat, which handles the high heat of a screaming-hot skillet beautifully and adds a subtle richness without overpowering the other flavors. The sauce is built on coconut aminos and apple cider vinegar, so you get that savory, slightly tangy depth you'd expect from a great stir-fry without any of the additives hiding in conventional soy sauce or bottled stir-fry blends. Arrowroot starch pulls the sauce together into a glossy, clingy coating that hugs every piece of chicken and zucchini just right. Fresh ginger, garlic, and a touch of turmeric do the heavy lifting on flavor, making this feel anything but stripped down. Finished with scallions and a handful of cilantro or parsley, it's bright, satisfying, and genuinely weeknight-friendly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
