Stir-fry nights just got a serious upgrade with this bright, savory skillet packed with tender chicken, silky zucchini, and a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric. The whole thing comes together in one pan over high heat, giving the chicken a gorgeous golden sear before the vegetables get their turn. Because every ingredient here is straightforward and plant- or poultry-based, there's zero concern about hidden shellfish sneaking in through a bottled sauce or a pre-made seasoning blend — a real issue with many takeout-style dishes. The coconut aminos bring that deep, umami-rich flavor you'd expect from a classic stir-fry sauce without any of the usual soy or seafood-derived additives. Garlic, ginger, and a finishing shower of scallions and fresh herbs push it firmly into "better than delivery" territory. It's the kind of weeknight dinner that looks impressive, tastes even better, and keeps things clean from start to finish.
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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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