Paraben 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 deeply fragrant, then tossed with tender zucchini and a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric. The whole thing comes together in one pan, which means less cleanup and more time enjoying it. Coconut aminos stand in beautifully for conventional soy-based sauces, and arrowroot starch thickens the sauce without any synthetic additives — so every ingredient here is straightforward and recognizable. For anyone navigating preservative sensitivities, that kind of ingredient transparency is genuinely hard to find in a dish this satisfying. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel restaurant-worthy. It's bold, savory, and just a little bit zingy — the kind of recipe that earns a permanent spot in your rotation.
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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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