Macadamia Free Chicken and Zucchini Stir-Fry
This bright, weeknight-friendly stir-fry brings together tender chicken, silky zucchini, and a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric — no exotic or allergenic nuts anywhere in sight. The sauce gets its satisfying body from arrowroot starch, which thickens beautifully as it coats every piece of chicken and vegetable in the pan. Cooking over high heat in coconut oil gives the chicken a golden sear before the aromatics — garlic, ginger, and sweet yellow onion — layer in serious depth of flavor. Zucchini goes in last so it stays just tender with a little bite, keeping the whole dish fresh and vibrant rather than soggy. A finishing scatter of scallions and cilantro or parsley adds color and a pop of freshness that makes it feel restaurant-worthy. It's the kind of clean, satisfying meal that comes together in one skillet and tastes like you put in far more effort than you actually did.
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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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