Paleo Chicken and Zucchini Stir-Fry

Total time30 min

Prep time15 min

Cook time15 min

Stir-fry nights just got a serious upgrade, and this one delivers bold, savory flavor without a single grain or legume in sight. The sauce is built on coconut aminos and apple cider vinegar, which means you get that deep, umami-rich punch you'd expect from a classic stir-fry — no soy required. Arrowroot starch steps in to thicken everything into a glossy, clingy coating that wraps around every piece of chicken and zucchini beautifully. Cooking the chicken over high heat in coconut oil gives it that golden sear that makes all the difference between a good stir-fry and a great one. Fresh ginger, garlic, and a touch of turmeric layer in warmth and complexity that make this feel anything but plain or restrictive. It all comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Finish with scallions and fresh herbs for a little brightness, and you've got a weeknight meal that's as satisfying as it is clean.

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Ingredients

4 servings

For the stir-fry

1 ½ lb boneless, skinless chicken breast, thinly sliced against the grain
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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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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