This stir-fry is the kind of weeknight dinner that looks impressive but comes together in a single skillet with minimal fuss. Tender slices of chicken and just-cooked zucchini get tossed in a glossy, savory sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric — no fermented or yeast-derived ingredients anywhere in sight. That matters more than it sounds, because so many stir-fry sauces rely on soy sauce or Worcestershire, both of which can be problematic for anyone avoiding yeast and yeast byproducts. Here, coconut aminos step in beautifully, delivering that deep, slightly sweet umami flavor without any of the usual concerns. The arrowroot starch thickens the sauce into something genuinely glossy and restaurant-worthy, clinging to every piece of chicken and vegetable in the pan. Fresh ginger, garlic, and a finish of scallions and cilantro keep the flavors bright and layered without relying on any packaged seasoning blends. It's a clean, satisfying bowl that proves eating around dietary restrictions doesn't have to mean eating boring food.
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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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