Artificial Flavors Free Chicken and Zucchini Stir-Fry
This stir-fry is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did ā golden seared chicken, tender zucchini, and a glossy, savory sauce that clings to every bite. The sauce comes together from coconut aminos, apple cider vinegar, and a touch of arrowroot starch, meaning every ingredient is straightforward and recognizable with zero mystery additives. Conventional stir-fry sauces and seasoning packets are notorious for hiding synthetic flavor enhancers, so building your own from scratch here is both smarter and genuinely tastier. Fresh ginger and garlic do the heavy lifting on aromatics, giving the dish that punchy, restaurant-quality depth without any shortcuts. Turmeric adds a warm, earthy undertone and a beautiful golden hue to the finished sauce. A handful of scallions and fresh cilantro or parsley on top keeps everything bright and vibrant right up until the last forkful.
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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.
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