Xanthan Gum Free Chicken and Zucchini Stir-Fry
Bright, savory, and loaded with tender chicken and just-cooked zucchini, this stir-fry hits all the right notes without relying on any thickeners that could cause problems. A lot of bottled stir-fry sauces and store-bought seasoning blends sneak in xanthan gum as a stabilizer, which makes cooking this kind of dish from scratch a genuinely smart move. Here, the sauce gets its glossy, clingy texture from arrowroot starch instead — a clean, single-ingredient swap that works beautifully. Coconut aminos bring that deep, umami-forward flavor you want in a stir-fry, while fresh ginger and garlic keep things aromatic and lively. The technique matters too: searing the chicken over high heat until golden before building the rest of the dish gives you real depth of flavor in a short amount of time. Finish it with scallions and fresh cilantro or parsley and you've got a bowl that looks and tastes like it came from a great restaurant — no questionable additives required.
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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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