Red Meat Allergy Friendly Chicken and Zucchini Stir-Fry
Bright, fast, and packed with flavor, this chicken and zucchini stir-fry is the kind of weeknight dinner that feels like a treat without any of the fuss. Tender slices of chicken breast get seared over high heat until golden, then tossed with sweet zucchini, onion, garlic, and ginger in a glossy, savory sauce built from coconut aminos and apple cider vinegar. For anyone navigating a red meat allergy, this dish is a genuinely satisfying answer — no beef, no pork, no lamb, just clean poultry and vegetables cooked simply and well. The sauce thickens beautifully thanks to arrowroot starch, giving every bite that restaurant-style coating without a drop of soy or anything that might sneak in unwanted allergens. Coconut oil carries the heat perfectly and adds a subtle richness that ties the whole thing together. Finish it with fresh scallions and cilantro or parsley, and you've got a bowl that looks as good as it tastes.
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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
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PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
- 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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