Bright, bold, and packed with savory-sweet depth, this turkey skillet is the kind of weeknight dinner that tastes like it took way more effort than it actually did. Fresh ginger and garlic bloom in hot coconut oil before the ground turkey goes in, building a fragrant base that carries the whole dish. Coconut aminos stand in for soy sauce and bring that umami punch without any grain-based ingredients sneaking into the mix — a common sticking point when you're trying to keep things rice-free and still crave Asian-inspired flavors. The arrowroot starch thickens the sauce into a glossy, clingy coating that hugs every piece of zucchini and turkey beautifully. A squeeze of lime and a scatter of fresh cilantro at the end lift everything and keep it feeling light despite how satisfying it is. It all comes together in a single skillet, which means less cleanup and more time actually enjoying dinner.
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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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