Dairy Free Ginger-Scallion Turkey Skillet
Bold, fragrant, and weeknight-ready, this skillet brings together ground turkey, fresh ginger, garlic, and scallions in a savory sauce that smells absolutely incredible while it cooks. Coconut aminos stand in for traditional soy-based sauces, delivering that deep, umami-rich flavor without any dairy concerns — and without sacrificing a single bit of depth. Zucchini adds a tender, lightly golden bite that rounds out the dish and makes it feel like a complete, satisfying meal all on its own. The sauce comes together with arrowroot starch and a splash of apple cider vinegar, thickening beautifully to coat every piece of turkey and vegetable in the pan. Coconut oil keeps the whole cook dairy-free from start to finish, so there's no need to swap or substitute a thing. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and give it that restaurant-quality finish. It's the kind of one-pan dinner that earns a permanent spot in your 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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