AIP Friendly Chicken and Zucchini Stir-Fry

Total time30 min

Prep time15 min

Cook time15 min

AIP Friendly Chicken and Zucchini Stir-Fry

This weeknight stir-fry delivers bold, satisfying flavor without a single ingredient that would throw your healing protocol off track. Thinly sliced chicken breast gets seared in coconut oil over high heat until golden, then tossed with tender zucchini, sweet onion, garlic, and fresh ginger for a combination that feels genuinely craveable. The sauce is where the magic happens — coconut aminos bring that savory, umami-rich depth you'd normally get from soy sauce, while a touch of apple cider vinegar and turmeric round everything out with brightness and warmth. Arrowroot starch thickens the sauce into a glossy, restaurant-worthy coating without any grain-based thickeners. It comes together in one skillet in well under 30 minutes, making it a realistic option even on the most exhausting evenings. Finished with fresh scallions and cilantro or parsley, it looks as good as it tastes — and serves four, so there's a solid chance you'll have leftovers worth looking forward to.

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Ingredients

4 servings

For the stir-fry

1 ½ lb boneless, skinless chicken breast, thinly sliced against the grain
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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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
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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