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 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 starch — comes together in minutes and clings to every piece in the pan with a glossy, satisfying finish. Coconut aminos does a lot of heavy lifting here as a soy sauce alternative, bringing that umami depth without any of the ingredients that can make store-bought stir-fry sauces a gamble. Every component in this dish is straightforward and easy to verify, which makes it a genuinely stress-free option when you need to keep things safe from cross-contact risks. A squeeze of lime and a handful of fresh cilantro over the top right before serving takes the whole thing from good to really good.
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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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