Nitrate & Nitrite Free Chicken and Zucchini Stir-Fry
This bright, fast-moving stir-fry is exactly the kind of weeknight dinner that earns a permanent spot in your rotation — colorful, satisfying, and packed with real flavor from garlic, ginger, and a glossy sauce that comes together in minutes. Conventional stir-fry sauces and bottled condiments are common sources of hidden preservatives, but this recipe sidesteps all of that by building its sauce entirely from coconut aminos, apple cider vinegar, arrowroot starch, and turmeric — clean, recognizable ingredients with nothing lurking in the label. The coconut aminos bring that savory, slightly sweet depth you'd expect from a great stir-fry sauce, while the arrowroot thickens everything into a beautiful glaze that clings to every piece of chicken and zucchini. Thinly sliced chicken breast sears quickly over high heat until golden, and the zucchini stays just tender enough to hold its shape rather than turning soft and watery. Everything comes back together in the pan for a final toss that makes the whole dish look and taste like it took far more effort than it did. A handful of fresh scallions and cilantro on top adds a pop of color and brightness that makes it feel genuinely restaurant-worthy.
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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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