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 golden, then tossed with tender zucchini and a glossy sauce built from coconut aminos and apple cider vinegar. The arrowroot starch pulls the sauce together into something silky and cling-worthy without any thickeners that would sneak legumes into the mix — and coconut aminos does all the savory, umami heavy lifting that soy sauce typically handles. That swap matters a lot here, since traditional stir-fry-style sauces are almost always off the table for anyone avoiding legumes. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make the whole pan feel a little restaurant-worthy. It comes together in one skillet with straightforward steps, so cleanup is minimal and the flavor payoff is anything but.
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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.
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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