Brazil Nut Free Ginger-Scallion Turkey Skillet
This 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 deeply fragrant, then tossed with tender zucchini and a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric. The arrowroot starch pulls the sauce together into something silky and satisfying without any thickeners you'd have to second-guess. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination anxiety to navigate — just clean, bold flavors from start to finish. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel genuinely restaurant-worthy. It works beautifully over rice, cauliflower rice, or even just on its own straight from the pan.
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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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