MSG Free Chicken and Zucchini Stir-Fry
Stir-fry nights are usually a minefield when you're avoiding monosodium glutamate, since most bottled sauces and soy-based condiments are loaded with it. This version sidesteps all of that by building its savory depth from coconut aminos, apple cider vinegar, fresh garlic, and ginger ā no flavor enhancers, no hidden additives, just real ingredients doing the heavy lifting. The sauce comes together in one small bowl and thickens beautifully over the chicken and zucchini thanks to a little arrowroot starch, giving you that glossy, restaurant-style finish without any shortcuts. Turmeric adds a warm, earthy undertone that makes the whole dish feel a little more interesting than your average weeknight stir-fry. The chicken gets a proper sear in coconut oil over high heat, so you're getting golden, juicy pieces rather than anything pale or steamed. Zucchini stays just tender enough to hold its shape, and a handful of fresh scallions or cilantro on top keeps everything bright and fresh. It's the kind of meal that comes together fast and tastes like you put in way more effort than you actually did.
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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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