Paraben Free Chicken and Zucchini Stir-Fry
This bright, satisfying stir-fry comes together in a single skillet and delivers serious flavor without relying on any of the synthetic preservatives or additives that make so many bottled sauces and condiments a concern. The sauce is built entirely from coconut aminos, apple cider vinegar, arrowroot starch, and ground turmeric ā clean, recognizable ingredients that you can feel good about from the first whisk to the last glossy toss. Thinly sliced chicken breast gets seared over high heat until golden, then reunited with tender zucchini, sweet onion, garlic, and fresh ginger for a combination that smells absolutely incredible while it cooks. The arrowroot thickens the sauce into something silky and clingy rather than watery, so every bite of chicken and vegetable is properly coated. Coconut oil carries the heat beautifully and adds a subtle richness that ties everything together. A finish of fresh scallions and cilantro or parsley keeps it vibrant and a little herbaceous. It's the kind of weeknight dinner that feels effortless but tastes like you actually tried.
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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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