Weeknight dinners don't get much more satisfying than a hot, glossy stir-fry that comes together in a single skillet. Tender slices of chicken and just-cooked zucchini get tossed in a savory sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric — bold, warming flavors with zero seeds hiding anywhere in the ingredient list. That's actually harder to pull off than it sounds, since many stir-fry sauces lean on sesame oil or toasted sesame seeds for depth, and plenty of store-bought options sneak in seed-derived oils as well. Here, coconut oil handles all the cooking fat duties beautifully, giving the chicken a gorgeous golden sear before the vegetables go in. Arrowroot starch thickens the sauce into that glossy, restaurant-style finish that clings to every piece of chicken and zucchini. Fresh ginger and garlic do the heavy lifting on aromatics, so the dish tastes layered and complex without any shortcuts. Finish with scallions and a handful of cilantro or parsley and you've got a colorful, craveable bowl that's as clean as it is delicious.
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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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