Pork 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 breast get seared to golden perfection alongside sweet zucchini, aromatic garlic, and fresh ginger ā all tied together with a glossy, savory sauce built from coconut aminos and apple cider vinegar. The coconut aminos do a lot of heavy lifting here, delivering that deep, umami-rich flavor you want in a stir-fry without any of the soy or hidden additives that can sneak into store-bought sauces. Arrowroot starch thickens everything into a beautiful, clingy glaze that coats every piece of chicken and vegetable just right. The whole dish comes together in one skillet or wok, which means minimal cleanup and maximum flavor. Finish it off with scallions and fresh cilantro or parsley for a bright, herby pop that makes it feel restaurant-worthy. It's a clean, satisfying bowl that works just as well for meal prep as it does straight off the stove.
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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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