Stir-fry night just got a whole lot easier, and this one delivers serious flavor without a drop of soy in sight. The secret weapon here is coconut aminos, which brings that savory, slightly sweet depth you'd expect from a classic stir-fry sauce — no soy sauce required. Apple cider vinegar adds a bright lift, while arrowroot starch thickens everything into a glossy, restaurant-worthy coating that clings to every piece of chicken and zucchini. Cooking the chicken in coconut oil over high heat gives you that golden sear that makes all the difference in texture and taste. Fresh garlic and ginger hit the pan next, building an aromatic base that makes the whole kitchen smell incredible. The zucchini stays just tender enough to hold its shape, so you get a satisfying bite rather than a soggy pile of vegetables. Finish it with scallions and fresh herbs, and you've got a vibrant, weeknight-friendly bowl that proves you don't have to sacrifice anything to eat this way.
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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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