Pistachio Free Chicken and Zucchini Stir-Fry
This vibrant stir-fry is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Tender slices of chicken and just-cooked zucchini get tossed in a glossy, savory sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric — no soy, no mystery ingredients, just clean and bold flavor. The arrowroot starch is the secret weapon here, giving the sauce that satisfying, restaurant-style coating that clings to every piece. Garlic and fresh ginger hit the pan right before the zucchini goes in, and the whole kitchen smells incredible from that point forward. Because every ingredient is straightforward and whole-food based, there's zero guesswork about what's actually in your bowl — no packaged sauces with long ingredient lists to scrutinize. Finish it with scallions and fresh cilantro or parsley and you've got a colorful, craveable meal that comes together in one skillet.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!