
This skillet is the kind of weeknight dinner that 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 a touch of arrowroot — comes together in minutes and clings to every piece in the pan in the best possible way. It's a naturally clean ingredient list, so you're not hunting through labels or worrying about unexpected nut additions hiding in a bottled sauce. The whole thing finishes with a scatter of fresh scallion tops and optional cilantro and lime, which brighten the dish just enough to make it feel restaurant-worthy. One pan, bold flavors, and zero fuss — this one is going straight into the regular rotation.
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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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