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 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 clingy — the kind that coats every bite rather than pooling at the bottom of the pan. Coconut aminos does the heavy lifting here in place of traditional soy-based sauces, delivering that savory, slightly sweet depth without any of the usual label-reading stress. Every ingredient in this dish is straightforward and naturally free from celery in any form, so there's no need to scrutinize a single thing. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole thing up and make it feel genuinely restaurant-worthy. It's the kind of recipe you'll find yourself coming back to on rotation.
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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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