This savory skillet is the kind of weeknight dinner that looks and tastes far more impressive than the effort it requires. Ground turkey gets cooked down with fresh ginger, garlic, and scallions until deeply fragrant, then tossed with tender zucchini and a glossy sauce built from coconut aminos, apple cider vinegar, and warm turmeric. The whole thing comes together in one pan, which means less cleanup and more time actually enjoying your meal. For anyone navigating condiment labels at the grocery store, this recipe sidesteps the issue entirely — the sauce is made from scratch using simple, clean ingredients with no hidden seasonings to second-guess. Coconut aminos bring that savory, slightly sweet depth you'd expect from a stir-fry-style dish, while the arrowroot starch thickens everything into a sauce that clings beautifully to every bite. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole skillet and make it feel restaurant-worthy. Serve it straight from the pan over rice or cauliflower rice and watch it disappear fast.
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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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