This savory skillet is a weeknight powerhouse — fragrant with fresh ginger and garlic, loaded with tender ground turkey and golden-edged zucchini, and finished with a glossy, umami-rich sauce that clings to every bite. For anyone navigating a citric acid sensitivity, the sauce is the part that usually causes headaches, since so many bottled condiments and soy sauces sneak it in as a preservative. Here, coconut aminos and a small splash of apple cider vinegar do all the heavy lifting, delivering that savory-tangy depth without any of the hidden additives. The arrowroot starch pulls the sauce together into something silky and satisfying rather than thin and watery. Scallions are used two ways — cooked into the base for sweetness and scattered on top for a fresh, slightly sharp finish — which gives the whole dish a layered complexity that feels far more involved than a single skillet deserves. A handful of cilantro and a squeeze of lime at the table are optional but genuinely elevate it if you tolerate them well. This one is the kind of recipe you'll find yourself making on rotation without even thinking about it.
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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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