Stir-fries are one of those weeknight dinners that feel almost too easy for how satisfying they are, and this chicken and zucchini version absolutely delivers on that promise. The sauce is built from coconut aminos, apple cider vinegar, and a touch of turmeric, giving it a savory, slightly tangy depth that coats every piece of chicken and zucchini in a glossy, crave-worthy glaze. For anyone avoiding legumes, the usual stir-fry pitfall is soy sauce — a soybean product hiding in plain sight — but coconut aminos steps in seamlessly without sacrificing that umami punch. Arrowroot starch thickens the sauce beautifully, so there's no cornstarch or flour needed to get that restaurant-style finish. The technique is straightforward: sear the chicken hard for golden edges, build the aromatics with garlic and ginger, then bring it all together in the final toss. Fresh scallions and cilantro on top add a bright, herby lift that makes the whole bowl feel a little more special. It's the kind of meal that goes from skillet to table fast and still manages to taste like you put in real effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
