Carrageenan Free Ginger-Scallion Turkey Skillet
This 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 cooked down with fresh ginger, garlic, and scallions until everything is fragrant and golden, then tossed with tender zucchini and a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric. The sauce thickens beautifully thanks to arrowroot starch, giving you that silky, restaurant-style coating without any of the additives that sneak into conventional thickeners or bottled sauces. Coconut aminos does the heavy lifting here as a soy sauce alternative — it's naturally free of the additives that make so many store-bought condiments a problem, and it brings a savory, slightly sweet depth that pairs perfectly with the brightness of fresh ginger and lime. Carrageenan tends to hide in processed sauces, dairy alternatives, and pre-marinated proteins, so building this dish entirely from whole, unprocessed ingredients keeps things clean from start to finish. Finish it with a handful of fresh cilantro and a squeeze of lime, and you've got a bold, satisfying meal that earns a permanent spot in the weeknight rotation.
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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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