Lactose 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 tenderness and color. The sauce — built from coconut aminos, apple cider vinegar, turmeric, and a touch of arrowroot starch — pulls it all together into a glossy, flavor-packed coating that clings to every bite. Because the whole dish is built on coconut oil and coconut aminos instead of butter or soy sauce, there's no dairy hiding anywhere, which makes it genuinely easy to enjoy without second-guessing the ingredient list. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and give it that restaurant-worthy finish. It comes together in one pan, which means less cleanup and more time actually sitting down to eat.
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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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