Pecan Free Chicken and Zucchini Stir-Fry
This bright, weeknight-friendly stir-fry brings together tender chicken, golden zucchini, and a glossy, savory sauce that clings to every bite. The sauce is built from coconut aminos, apple cider vinegar, and a touch of turmeric, giving it a deep, slightly tangy flavor without relying on any soy or nut-based ingredients. Cooking the chicken over high heat until golden before adding the vegetables is the move that makes this dish feel genuinely restaurant-worthy rather than just a quick throw-together. Fresh garlic and ginger bloom in the pan and layer in warmth that ties the whole thing together. For anyone navigating nut allergies, stir-fry dishes can sometimes feel risky because of shared sauces or mystery oils, but every component here is straightforward and easy to verify. Finished with scallions and fresh herbs, it's colorful, satisfying, and just as good reheated the next day for lunch.
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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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