Caffeine Free Ginger-Scallion Turkey Skillet
This savory skillet is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Ground turkey gets broken down into tender, golden bits alongside zucchini half-moons, all brought together with a glossy sauce built from coconut aminos, apple cider vinegar, and a warm hit of turmeric and ginger. The layering of both fresh and ground ginger gives the dish a bright, aromatic depth that feels genuinely restaurant-worthy. Coconut aminos stand in beautifully for soy sauce here, delivering that savory, slightly sweet umami punch without any of the additives that can sneak into conventional condiments. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying your meal. A squeeze of lime and a scatter of fresh cilantro at the end lift the whole thing and make it feel finished and vibrant. It's naturally free of coffee, tea, and any other stimulants, so it works just as well as a satisfying late-evening meal as it does for a midday lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!