Gluten Free Ginger-Scallion Turkey Skillet
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 fragrant and deeply savory, then zucchini is added for a little color and bite. The sauce — built from coconut aminos, apple cider vinegar, turmeric, and arrowroot starch — pulls it all together into a glossy, well-seasoned coating that clings to every piece. Coconut aminos does the heavy lifting here in place of traditional soy sauce, which means the whole dish stays naturally free of gluten without any awkward substitutions or specialty products that are hard to track down. Arrowroot starch thickens the sauce cleanly and quickly, so you get that satisfying, restaurant-style finish in just a minute or two. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel a little more special. It's the kind of recipe you'll want to keep on 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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