Brazil Nut Free Chicken and Zucchini Stir-Fry
This bright, weeknight-friendly stir-fry brings together tender chicken, silky zucchini, and a glossy, savory sauce that clings to every bite. The sauce is built from coconut aminos, apple cider vinegar, and a touch of arrowroot starch for that satisfying, restaurant-style thickness ā no mystery ingredients, no hidden allergens lurking in a bottle. Garlic and fresh ginger hit the pan right before the zucchini goes in, and the kitchen smells absolutely incredible from that point forward. Cooking the chicken over high heat first gives it a golden sear that holds up beautifully once everything comes back together in the pan. The whole dish comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Finish it with scallions and fresh cilantro or parsley for a pop of color and freshness that makes it feel just a little fancy. It's the kind of clean, flavorful meal you'll find yourself coming back to again and again.
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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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