Celery Free Chicken and Zucchini Stir-Fry

Total time30 min

Prep time15 min

Cook time15 min

Celery 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 feels indulgent without any of the fuss. The sauce comes together with coconut aminos, apple cider vinegar, and a touch of turmeric, giving every bite a glossy, deeply flavored coating that rivals anything from a takeout box. Cooking the chicken over high heat until golden before setting it aside means you get beautifully seared pieces that stay juicy when everything comes back together at the end. Many store-bought stir-fry sauces and seasoning blends sneak in celery seed or celery extract, so making the sauce from scratch here is a genuine relief — every ingredient is straightforward and easy to verify. The zucchini cooks just long enough to turn tender while keeping a satisfying bite, and the garlic and ginger bloom in the pan to build that aromatic backbone you want in a great stir-fry. A handful of fresh scallions and cilantro or parsley on top adds color and a little brightness right before serving. It's a clean, craveable meal that comes together in one skillet with no complicated techniques required.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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