Whole 30 Chicken and Zucchini Stir-Fry

Total time30 min

Prep time15 min

Cook time15 min

Stir-fry nights just got a serious upgrade, and this one checks every box for clean, compliant eating without sacrificing any of the bold, savory flavor you're craving. The sauce is where the magic happens — coconut aminos stand in for soy sauce beautifully, delivering that deep umami hit alongside a splash of apple cider vinegar and a touch of arrowroot starch that makes everything glossy and clingy in the best way. Fresh ginger and garlic go into the pan at just the right moment, building an aromatic base that makes the whole kitchen smell incredible. Tender zucchini soaks up all those flavors while still holding a satisfying bite, and the chicken gets a proper golden sear before everything comes back together in the pan. One of the trickier parts of keeping takeout-style dishes compliant is the sauce — most bottled options are loaded with sugar, soy, or additives that knock you right out of the program, so making your own from scratch here is a genuinely smart move. A scatter of fresh scallions and cilantro over the top pulls it all together and makes it look as good as it tastes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the stir-fry

1 ½ lb boneless, skinless chicken breast, thinly sliced against the grain
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!