Anti Inflammatory Chicken and Zucchini Stir-Fry

Total time30 min

Prep time15 min

Cook time15 min

Anti Inflammatory Chicken and Zucchini Stir-Fry

This vibrant stir-fry is the kind of weeknight dinner that feels indulgent but is quietly doing a lot of good work. Tender chicken breast and crisp zucchini come together in a glossy, savory sauce built from coconut aminos, apple cider vinegar, and ground turmeric — a lineup that reads like a greatest-hits list of ingredients known for their supportive properties. Coconut oil replaces the refined vegetable oils found in most takeout-style dishes, and coconut aminos stand in for soy sauce without the additives or inflammatory concerns that come with conventional versions. The fresh ginger and garlic aren't just there for flavor — they're doing real heavy lifting in every bite. Arrowroot starch thickens the sauce beautifully without any grain-based thickeners, keeping the whole dish clean and easy to digest. A handful of fresh cilantro or parsley and a scatter of scallions finish things off with brightness and color. It's fast, satisfying, and genuinely hard to believe something this good for you tastes this much like a treat.

About Fig

Fig 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 →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!