Turkey Free 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 demanding much from you. Tender slices of chicken breast get seared over high heat until golden, then tossed back into the pan with garlicky, ginger-kissed zucchini and a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric. The arrowroot starch is the quiet hero here ā it thickens the sauce into something silky and restaurant-worthy without any grain-based thickeners. Everything comes together in one skillet, which means less cleanup and more time actually enjoying your meal. Finished with fresh scallions and a scatter of cilantro or parsley, it looks as good as it tastes. If you've been burned by store-bought sauces hiding unexpected poultry-derived ingredients, making this from scratch puts you fully in control of what's on your plate.
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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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