Emulsifier Free Chicken and Zucchini Stir-Fry

Total time30 min

Prep time15 min

Cook time15 min

Emulsifier Free Chicken and Zucchini Stir-Fry

Bright, savory, and packed with fresh vegetables, this chicken and zucchini stir-fry delivers everything you want from a weeknight dinner — fast-moving heat, glossy sauce, and tender bites of golden chicken. The sauce comes together from coconut aminos, apple cider vinegar, arrowroot starch, and turmeric, which means every single ingredient is straightforward and recognizable with zero hidden additives. That matters more than it sounds, because conventional stir-fry sauces and bottled condiments are notorious for sneaking in lecithins, polysorbates, and other emulsifying agents that can be genuinely hard to avoid. Here, arrowroot starch does the thickening work on its own, pulling the sauce into a glossy, clingy coating without any of that. Coconut oil carries the high-heat sear beautifully, giving the chicken a golden crust and the zucchini just enough caramelization before everything comes together in the pan. Fresh garlic, ginger, and optional scallions and herbs finish the dish with layers of flavor that feel anything but stripped down. It's the kind of clean, satisfying meal that proves eating carefully doesn't have to mean eating boringly.

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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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