Carrageenan Free Chicken and Zucchini Stir-Fry
Bright, savory, and packed with fresh vegetables, this chicken and zucchini stir-fry is the kind of weeknight dinner that looks impressive but comes together with minimal fuss. The sauce is built from coconut aminos, apple cider vinegar, and arrowroot starch ā simple pantry staples that deliver a glossy, well-seasoned coating without any of the thickeners or additives that sneak into so many bottled sauces and condiments. Carrageenan is notoriously common in processed and packaged foods, so cooking from scratch with whole ingredients like these is one of the easiest ways to sidestep it entirely. The arrowroot starch does the thickening work beautifully, giving the sauce that satisfying, restaurant-style gloss you'd expect from a proper stir-fry. Fresh ginger and garlic bloom in the hot pan before the zucchini goes in, building a fragrant base that makes the whole kitchen smell incredible. Searing the chicken over high heat first locks in the juices and gets a golden crust going, so every bite is tender rather than rubbery. Finish with scallions and fresh herbs and you've got a colorful, craveable bowl that's as clean as it is delicious.
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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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