Pecan Free Ginger-Scallion Turkey Skillet
This skillet is the kind of weeknight dinner that smells incredible from the moment the scallions hit the pan. Fresh ginger and garlic build a fragrant, savory base, while coconut aminos and a splash of apple cider vinegar create a glossy, umami-rich sauce that clings to every bite of turkey and zucchini. The arrowroot starch does a quiet but important job here — it thickens the sauce quickly without any grains or starches that might sneak in unwanted ingredients. Every component in this dish is straightforward and easy to verify, so you can cook with confidence knowing exactly what's going into the pan. The zucchini gets just tender enough to soak up the sauce while holding a little golden edge, and the reserved scallion tops scattered over the top at the end add a fresh, bright finish. A squeeze of lime and a handful of cilantro take it over the edge if you're feeling it. It's a bold, satisfying meal that comes together in one pan with zero fuss.
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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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