Hazelnut Free Chicken and Zucchini Stir-Fry
This vibrant stir-fry is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. 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 mystery ingredients, no hidden allergens. Tree nut concerns can make sauces and Asian-inspired dishes feel like a minefield, but every component here is straightforward and easy to verify. The arrowroot starch gives the sauce that satisfying, restaurant-style coating without any of the usual additives. Garlic, ginger, and a high-heat sear do the heavy lifting on flavor, so the result is bold and deeply aromatic. Finish it with fresh scallions and cilantro or parsley and you've got a bowl that's as colorful as it is delicious.
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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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