Dairy Free Chicken and Zucchini Stir-Fry
This stir-fry hits all the right notes — tender golden chicken, just-cooked zucchini, and a glossy, savory sauce that clings to every bite. The sauce comes together with coconut aminos, apple cider vinegar, and a touch of arrowroot starch, so there's no soy, no butter, and absolutely no dairy hiding anywhere in the dish. Coconut oil does the heavy lifting in the pan, giving the chicken a beautifully seared crust while keeping everything completely plant-based in the fat department. Fresh garlic and ginger bloom in the skillet before the zucchini goes in, building that aromatic backbone that makes a stir-fry smell as good as it tastes. A pinch of turmeric in the sauce adds a warm, earthy undertone and a gorgeous golden color without overpowering the other flavors. Finish it with scallions and fresh cilantro or parsley and you've got a bowl that looks like it came from a restaurant — no cream, no cheese, no compromises needed.
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Learn more →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
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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