Almond Free Chicken and Zucchini Stir-Fry
This vibrant stir-fry brings together tender chicken, silky zucchini, and a glossy, savory sauce that clings to every bite — the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. The sauce is built from coconut aminos, apple cider vinegar, and a touch of turmeric, giving it a rich, umami-forward depth with a subtle warmth that keeps things interesting. Cooking at high heat in a wok or wide skillet is the real secret here — the chicken gets a proper golden sear before the vegetables even hit the pan, so nothing turns soggy or bland. Garlic and fresh ginger go in at just the right moment, blooming in the oil and perfuming the whole dish in about sixty seconds. For anyone navigating nut-free cooking, this recipe is naturally free of almond flour, almond oil, and any of the sneaky nut-based thickeners that show up in so many stir-fry sauces — arrowroot starch does the thickening cleanly and simply. Finish with scallions and a handful of fresh cilantro or parsley, and you've got a colorful, satisfying bowl that's as easy to pull off on a Tuesday as it is impressive enough to serve to guests.
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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
- 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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