BHA & BHT Free Chicken and Zucchini Stir-Fry
This bright, weeknight-friendly stir-fry is the kind of meal that comes together fast and still manages to taste like you put in real effort. Tender slices of chicken and just-cooked zucchini get tossed in a glossy, savory sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric ā every single ingredient is whole and straightforward, with nothing synthetic hiding in the mix. That matters more than it might seem, because BHA and BHT show up in a surprising number of bottled sauces, packaged seasonings, and even cooking oils, making takeout or store-bought stir-fry a gamble. Here, you control every component from start to finish. Coconut oil handles the high-heat sear beautifully, fresh ginger and garlic build real depth, and arrowroot starch thickens the sauce into something silky without any additive-laden cornstarch blends. A handful of scallions and fresh herbs scattered on top at the end keeps everything feeling vibrant and clean. It's the kind of dish that proves eating without preservatives doesn't mean eating without flavor.
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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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