This savory skillet is the kind of weeknight dinner that comes together fast and tastes like you put in way more effort than you did. Ground turkey gets cooked down with fresh ginger, garlic, and scallions until everything is fragrant and deeply savory, then tossed with tender zucchini and a glossy sauce built from coconut aminos and apple cider vinegar. The arrowroot starch pulls the sauce together into a silky, clingy coating that makes every bite satisfying without any heavy starches or grains. For anyone navigating a citrus-free lifestyle, the apple cider vinegar does the heavy lifting here — adding just enough brightness and acidity to balance the richness of the coconut oil and turkey without a drop of citrus juice. Coconut aminos bring a mellow, umami-forward depth that keeps the flavor profile bold and complex. The lime wedges listed as a garnish are entirely optional, so you can skip them completely and the dish still stands on its own. Serve it straight from the skillet over rice or cauliflower rice and finish with a scatter of fresh scallion greens for a pop of color.
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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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