Artificial Food Coloring Free Ginger-Scallion Turkey Skillet
This savory skillet is packed with bold, clean flavors — fresh ginger, garlic, and scallions layered over juicy ground turkey and tender zucchini, all pulled together with a glossy, umami-rich sauce. Coconut aminos stand in for traditional soy sauce here, delivering that deep savory note without any of the synthetic dyes or additives that can sneak into bottled condiments and sauces. The sauce itself is whisked together from scratch using apple cider vinegar, turmeric, and arrowroot starch, so you know exactly what's going into every bite. That's the real win with a recipe like this — no label-squinting, no mystery ingredients, just whole-food pantry staples doing all the heavy lifting. The arrowroot slurry thickens everything into a beautiful, glossy coating that clings to the turkey and zucchini in the most satisfying way. A squeeze of lime and a scatter of fresh cilantro at the end brighten the whole dish and make it feel genuinely restaurant-worthy. It comes together in one pan, which means less cleanup and more time actually enjoying dinner.
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Learn more →Ingredients
4 servings
- 1 ½ lb ground turkey
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- 1 bunch scallions (about 6), white and light green parts sliced, dark green tops reserved for garnish
- 2 medium zucchini, cut into ½-inch half-moons
- ¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
- 1 tsp arrowroot starch
- 2 tbsp water
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
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.
- 2
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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