Sesame Free Chicken and Zucchini Stir-Fry
Stir-fry cravings can be tricky to satisfy when you're avoiding sesame, since so many takeout-style sauces lean heavily on sesame oil and toasted seeds for their signature flavor. This version sidesteps all of that without sacrificing any of the savory, glossy satisfaction you're after. Coconut aminos stand in beautifully for soy sauce, delivering that deep umami punch, while apple cider vinegar adds just enough brightness to keep things lively. Fresh ginger and garlic do the heavy lifting on aromatics, and a touch of turmeric gives the sauce a warm, golden color that looks stunning in the pan. The arrowroot starch pulls everything together into a glossy coating that clings to every piece of tender chicken and just-cooked zucchini. It all comes together in one skillet over high heat, so you get those slightly caramelized edges and a proper restaurant-style sear at home. Finish with scallions and fresh herbs and you've got a weeknight dinner that genuinely earns its place in the rotation.
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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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