Cashew Free Chicken and Zucchini Stir-Fry
Stir-fries are one of those weeknight meals that feel almost too easy for how satisfying they turn out, and this one is no exception. Tender slices of chicken and just-cooked zucchini come together in a glossy, savory sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric ā no nuts anywhere in sight. That matters more than it might seem, because plenty of stir-fry sauces and restaurant-style dishes sneak in cashew butter or whole cashews for body and richness, leaving anyone avoiding tree nuts in a tricky spot. Here, the sauce gets its silky, clingy texture from arrowroot starch instead, so every bite is coated in flavor without any compromise. Fresh ginger and garlic hit the pan right before the zucchini, building that aromatic backbone that makes the whole kitchen smell incredible. A handful of scallions and fresh herbs on top at the end keeps things bright and a little restaurant-worthy. It's the kind of clean, craveable dinner you'll want on repeat.
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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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