Cashew Free Ginger-Scallion Turkey Skillet
This savory 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 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 arrowroot starch pulls the sauce together into something silky and cling-worthy without any thickeners that could sneak in unwanted ingredients. Coconut aminos do a lot of the heavy lifting here — they bring that savory, slightly sweet depth you want without any soy, and the whole dish stays completely free of tree nuts from start to finish. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel 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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