Walnut Free Chicken and Zucchini Stir-Fry
Weeknight dinners don't get much more satisfying than a hot, glossy stir-fry that comes together in a single skillet. Tender slices of chicken and just-cooked zucchini get tossed in a savory sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric ā bright, warming, and completely free of any tree nut concerns. Stir-fries can sometimes feel risky when ordering out, since sauces and garnishes at restaurants often sneak in crushed nuts without much warning. Making it at home means you control every ingredient from the coconut oil in the pan to the fresh scallions on top. The arrowroot-thickened sauce clings beautifully to everything in the pan, giving you that glossy, restaurant-quality finish without any complicated technique. Ginger and garlic bloom in the skillet before the zucchini goes in, layering in real depth of flavor that makes this feel far more involved than it actually is. Finish with a handful of fresh cilantro or parsley and you've got a colorful, craveable bowl that's as easy to clean up as it is to devour.
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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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