Alpha Gal Friendly Chicken and Zucchini Stir-Fry
Managing alpha-gal syndrome means steering clear of mammalian meat and, for many people, scrutinizing every sauce and seasoning for hidden animal-derived ingredients. This bright, weeknight-friendly stir-fry sidesteps all of that by leaning on chicken, fresh zucchini, and a clean sauce built from coconut aminos, apple cider vinegar, and arrowroot starch ā nothing that should trigger a reaction. The sauce comes together in one small bowl and turns glossy and savory as it coats the chicken and vegetables, delivering that takeout-style satisfaction without a drop of soy or any mammal-derived thickeners. Coconut oil carries the high heat beautifully, giving the chicken a golden sear and the onion a soft, sweet edge before the garlic and ginger hit the pan and make the whole kitchen smell incredible. Zucchini holds up just enough to stay tender-crisp rather than turning to mush, so every bite has real texture. A handful of scallions and fresh cilantro or parsley on top adds a pop of color and brightness that makes the finished bowl look as good as it tastes. It's the kind of meal that feels like a treat on a Tuesday night and comes together faster than you'd expect.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the stir-fry
- 1 Ā½ lb boneless, skinless chicken breast, thinly sliced against the grain
- 3 medium zucchini (about 1 Ā½ lb total), halved lengthwise and sliced into Ā½-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
- Ā¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- Ā½ tsp ground turmeric
- Ā½ 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 2ā3 minutes, until the chicken is opaque throughout with no pink at the center and reaches 165Ā°F (74Ā°C) on an instant-read thermometer. Transfer to a plate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!