Eggless Ginger-Scallion Turkey Skillet
This skillet is the kind of weeknight dinner that tastes like you put in way more effort than you actually did. Ground turkey gets broken into savory, golden bits alongside tender zucchini, all coated in a glossy sauce built from coconut aminos, apple cider vinegar, and warm spices like turmeric and fresh ginger. The arrowroot starch does the quiet work of thickening everything into a sauce that actually clings to each piece instead of pooling at the bottom of the pan. Scallions show up twice — stirred in at the start for a sweet, mellow base and scattered on top at the end for a fresh, bright finish. Because the whole dish comes together in a single skillet with no eggs anywhere in the ingredient list, it's a genuinely fuss-free option for anyone navigating that restriction without wanting to sacrifice bold flavor. A squeeze of lime and a handful of cilantro right before serving pull everything together and make it feel restaurant-worthy. Serve it straight from the pan and don't be surprised when people ask for seconds.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!