Low Sugar Chicken and Zucchini Stir-Fry
Weeknight stir-fry cravings are real, and this one delivers big flavor without a drop of added sugar sneaking into the pan. Most bottled stir-fry sauces are loaded with sweeteners, but the sauce here leans on coconut aminos for that savory, umami depth — no sweeteners required. Apple cider vinegar adds just enough brightness, while arrowroot starch pulls everything into a glossy, clingy coating that makes the chicken and zucchini look like they came straight out of a restaurant kitchen. Fresh ginger and garlic do the heavy lifting on aromatics, so the dish feels vibrant and complex even though the ingredient list stays clean. The high-heat sear on the chicken builds a golden crust, and the zucchini stays tender-crisp rather than turning to mush — texture matters here. A scatter of scallions and fresh herbs at the end ties it all together with a little color and freshness. It's the kind of satisfying, no-compromise dinner that makes eating without added sugar feel genuinely effortless.
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 ½ lb boneless, skinless chicken breast, thinly sliced against the grain
- 3 medium zucchini (about 1 ½ lb total), halved lengthwise and sliced into ½-inch half-moons
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 3 tbsp coconut oil, divided
For the sauce
- ¼ cup coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- ½ tsp ground turmeric
- ½ tsp salt, plus more to taste
For serving
- 2 scallions, thinly sliced (optional)
- 2 tbsp fresh cilantro or parsley, roughly chopped (optional)
Instructions
- 1
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.
- 2
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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