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, apple cider vinegar, and warm turmeric. The arrowroot starch pulls the sauce together into something silky and cling-y, coating every bite without any thickening agents that might sneak in unwanted extras. For anyone navigating a mushroom-free lifestyle, this one is genuinely stress-free — the ingredient list is clean and straightforward, with no umami shortcuts that rely on fungi hiding in sauces or seasonings. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole thing up and make it feel restaurant-worthy. It comes together in a single pan, which means less cleanup and more time actually enjoying dinner.
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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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