Lactose Free Chicken and Zucchini Stir-Fry
Stir-fries are one of those weeknight dinners that feel fast and satisfying, and this chicken and zucchini version absolutely delivers on both counts. The sauce is built from coconut aminos, apple cider vinegar, and a touch of arrowroot starch, which thickens everything into a glossy, savory coating without a drop of dairy in sight. That means no butter, no cream, no hidden milk solids ā just bold, clean flavor that works naturally for anyone avoiding lactose. Fresh ginger and garlic go into the pan right before the zucchini, filling your kitchen with that unmistakable stir-fry aroma that makes everyone wander in asking what's for dinner. The zucchini stays just tender enough to have a little bite, while the chicken gets a proper golden sear before everything comes together in that turmeric-kissed sauce. A handful of scallions and fresh herbs on top adds brightness and color that makes the whole bowl look as good as it tastes. It's the kind of recipe you'll find yourself coming back to on busy nights when you want something wholesome, flavorful, and completely fuss-free.
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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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