Pork Free Ginger-Scallion Turkey Skillet
Ground turkey gets a serious upgrade here, cooked in coconut oil with fresh ginger, garlic, and scallions until the whole kitchen smells incredible. Zucchini half-moons add a tender, lightly golden bite that balances the savory sauce made from coconut aminos, apple cider vinegar, and a warm hit of turmeric. The arrowroot starch pulls the sauce together into a glossy, clingy coating that makes every forkful satisfying without any heavy starch or grain. For anyone navigating menus that rely too heavily on pork-based proteins, this skillet is a genuinely craveable weeknight alternative that doesn't feel like a compromise. The aromatics do the heavy lifting — fresh ginger and garlic bloom in the pan before the turkey even goes in, building layers of flavor from the very first step. A squeeze of lime and a scatter of cilantro at the end brighten everything up and make it feel restaurant-worthy straight from the stovetop.
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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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