Honey Free Chicken and Zucchini Stir-Fry
Stir-fries are one of those weeknight meals that feel indulgent but come together in minutes, and this chicken and zucchini version is no exception. The sauce is where the magic happens — coconut aminos bring that deep, savory umami punch while apple cider vinegar adds just enough brightness to keep things lively, all without a drop of sweetener in sight. Many store-bought stir-fry sauces and bottled marinades sneak in honey or other sweeteners, so building your own from scratch here is a genuinely smart move. Arrowroot starch thickens the sauce into a glossy, restaurant-worthy coating that clings to every piece of chicken and zucchini, and ground turmeric gives the whole dish a warm, golden hue. The high-heat sear on the chicken locks in juiciness, while the zucchini stays just tender enough to have a little bite — no mushy vegetables here. Fresh garlic, ginger, and a finish of scallions and cilantro round everything out into something that tastes far more complex than the ingredient list suggests. It's the kind of clean, flavorful dinner you'll want to put on regular rotation.
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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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