Hazelnut Free Ginger-Scallion Turkey Skillet
This skillet is the kind of weeknight dinner that smells incredible the moment the ginger and garlic hit the pan — bright, savory, and just a little bit bold. Ground turkey gets broken down into tender, golden bits alongside zucchini half-moons, all pulled together with a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric. The arrowroot starch does the quiet work of thickening everything into a silky, restaurant-worthy finish without any fuss. For anyone navigating tree nut allergies, this recipe is a genuinely clean option — every ingredient is straightforward, and there's no place for hidden nut-based oils or sauces to sneak in. Coconut aminos stand in beautifully for soy-based condiments and bring that deep, umami-rich flavor you want in an Asian-inspired dish. A squeeze of lime and a handful of fresh cilantro at the end lift the whole thing and make it feel a little special, even on a Tuesday. It's the kind of meal you'll want to keep in regular 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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