Beef Free Chicken and Zucchini Stir-Fry
This vibrant skillet dish is everything a weeknight dinner should be — fast, colorful, and packed with flavor that tastes like you actually tried. Tender slices of chicken breast get a gorgeous golden sear before being tossed with zucchini, onion, garlic, and fresh ginger in a glossy, savory sauce built from coconut aminos and apple cider vinegar. The arrowroot starch pulls the sauce together into a silky coating that clings to every piece, while a hint of turmeric adds warmth and a beautiful golden hue. For anyone avoiding beef, stir-fry night can sometimes feel limited by bottled sauces that sneak in unexpected ingredients — but this one is made entirely from scratch, so you know exactly what's in the pan. The whole thing comes together in one skillet or wok, making cleanup as easy as the cooking. A scatter of fresh scallions and cilantro at the end brings a bright, herby finish that makes the dish feel restaurant-worthy without any extra effort.
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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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