This skillet is the kind of weeknight dinner that looks and smells far more impressive than the effort it actually takes. Fresh ginger and garlic hit the pan first, building a fragrant, deeply savory base before the ground turkey goes in to soak up all that flavor. Coconut aminos stand in for soy sauce here, delivering that rich, umami-forward depth without any grain-based ingredients — making it a genuinely worry-free swap for anyone navigating labels at the store. The arrowroot starch thickens the sauce into a glossy, clingy coating that pulls everything together beautifully. Zucchini adds a light, tender bite that balances the richness of the turkey, and a squeeze of lime at the end brightens the whole dish. Scatter on the dark green scallion tops and a handful of cilantro, and you've got a colorful, restaurant-worthy plate that came together in a single 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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