Gelatin Free Chicken and Zucchini Stir-Fry
This bright, weeknight-friendly stir-fry brings together tender chicken, golden-edged zucchini, and a glossy, savory sauce that clings to every bite. The sauce gets its depth from coconut aminos and a touch of apple cider vinegar, with arrowroot starch doing the thickening work ā no gelatin or animal-derived setting agents anywhere in sight. That matters more than it might seem, since many store-bought sauces and seasoning blends sneak in unexpected additives that can make a simple stir-fry anything but simple. Here, every ingredient is straightforward and easy to verify, so you can cook with real confidence. Fresh ginger and garlic go into the pan at just the right moment, filling your kitchen with an aroma that makes it genuinely hard to wait for dinner. A scatter of scallions and cilantro at the end adds a pop of color and freshness that makes the whole bowl feel restaurant-worthy. It's the kind of meal that comes together fast, tastes like you put in serious effort, and leaves you wondering why you ever ordered takeout.
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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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