High Fructose Corn Syrup Free 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. Fresh ginger, garlic, and a whole bunch of scallions build a deeply aromatic base, while zucchini adds just enough bulk to make it a complete, satisfying meal. The sauce is where the magic happens — coconut aminos stand in for soy sauce and bring that savory, slightly sweet depth without any of the corn syrup-laden additives you'd find in many bottled condiments or teriyaki-style sauces. Apple cider vinegar brightens everything up, and arrowroot starch pulls the sauce together into a glossy, clingy coating that hits every bite of turkey and zucchini. Because every ingredient here is whole and straightforward, you're not left squinting at a label wondering what's hiding in the fine print. A squeeze of lime and a handful of fresh cilantro at the end make it feel restaurant-worthy, even on a Tuesday night.
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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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