Artificial Food Coloring Free Chicken and Zucchini Stir-Fry
Weeknight stir-fry doesn't get much more satisfying than this ā golden seared chicken, tender zucchini, and a glossy, savory sauce that comes together in one pan. The real win here is that every single ingredient is whole and recognizable, from the fresh ginger and garlic to the coconut aminos that stand in for conventional soy sauce. Store-bought stir-fry sauces and seasoning packets are notorious for sneaking in synthetic dyes and artificial additives, so making the sauce yourself from scratch is the smartest move. Coconut aminos bring that deep, umami-rich flavor without any of the questionable extras, and arrowroot starch thickens the sauce into something beautifully glossy and restaurant-worthy. A hit of turmeric adds warm color the natural way, so the dish looks vibrant without a drop of artificial coloring. Finish it with fresh scallions and cilantro or parsley and you've got a bowl that's as bright and fresh-tasting as it looks.
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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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