AIP Friendly Coconut Aminos Chicken Stir-Fry with Mushrooms
Stir-fry is one of those weeknight dinners that feels indulgent but comes together in under 30 minutes, and this version delivers serious flavor without a single ingredient that would throw off an elimination protocol. Coconut aminos stand in for soy sauce beautifully here — they bring that same savory, slightly sweet depth without the legumes or additives that make conventional stir-fry sauces off-limits. A quick marinade of ginger, turmeric, and coconut aminos gets into the chicken thighs before they ever hit the pan, so every bite is seasoned all the way through. The sauce thickens with arrowroot starch instead of cornstarch, which means you still get that glossy, restaurant-style coating clinging to the mushrooms, carrots, and tender chicken. Cremini mushrooms add a meaty, earthy bite that makes this feel genuinely satisfying rather than like a compromise meal. Everything cooks in one skillet over high heat, so you get those slightly caramelized edges on the vegetables that make a stir-fry worth eating. Serves four, and it reheats well enough that leftovers feel like a reward rather than an afterthought.
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, thinly sliced against the grain
- 3 tbsp coconut aminos, divided
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
- ¼ tsp salt
For the sauce
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp arrowroot starch
- ½ tsp turmeric
- ¼ tsp ground ginger
For the stir-fry
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 12 oz cremini mushrooms, sliced ¼-inch thick
- 2 medium carrots, peeled and cut into thin matchsticks
- 3 scallions, white and green parts separated, thinly sliced
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley or cilantro, roughly chopped (optional)
Instructions
- 1
In a medium bowl, combine the sliced chicken thighs with 3 tbsp coconut aminos, 1 tsp grated ginger, 1/2 tsp turmeric, and 1/4 tsp salt. Toss to coat evenly and let marinate at room temperature for 15 minutes.
- 2
While the chicken marinates, whisk together the sauce ingredients in a small bowl: 3 tbsp coconut aminos, apple cider vinegar, arrowroot starch, 1/2 tsp turmeric, and ground ginger until the starch is fully dissolved with no lumps. Set aside.
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