High Fructose Corn Syrup Free Chicken and Zucchini Stir-Fry
Soy sauce is one of the sneakiest sources of high fructose corn syrup hiding in stir-fry recipes, but this dish sidesteps that entirely by building its savory sauce around coconut aminos and apple cider vinegar instead. The result is a glossy, umami-rich coating that clings beautifully to every piece of golden chicken and tender zucchini without a drop of anything you'd need to second-guess. Fresh garlic, ginger, and a touch of turmeric give the whole pan an aromatic warmth that makes this feel far more complex than the ingredient list suggests. Arrowroot starch thickens the sauce naturally, so you get that satisfying, restaurant-style gloss with nothing artificial in sight. The high-heat sear on the chicken builds real depth of flavor, while the zucchini stays just tender enough to hold its shape and soak up the sauce. Finished with scallions and fresh herbs, it's a bright, clean weeknight dinner that genuinely delivers on both flavor and peace of mind.
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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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