This savory skillet is the kind of weeknight dinner that tastes like it took way more effort than it actually did. Ground turkey gets cooked down with fresh ginger, garlic, and scallions until everything is fragrant and deeply flavorful, then tossed with tender zucchini and a glossy sauce built from coconut aminos and apple cider vinegar. That sauce is the real star — it delivers that salty, umami-rich depth you'd expect from a stir-fry without a drop of added sugar hiding in the mix. Coconut aminos does all the heavy lifting here, bringing sweetness that's entirely natural and nothing more. The arrowroot starch pulls the sauce together into a light, clingy glaze that coats every bite beautifully. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole thing up and make it feel restaurant-worthy straight from your own pan.
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In a small bowl, whisk together the coconut aminos, apple cider vinegar, turmeric, ground ginger, and arrowroot starch with 2 tbsp water until smooth. Set aside.
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil coats the pan easily.
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