Bright, bold, and packed with weeknight energy, this turkey skillet brings together fresh ginger, garlic, and scallions in a way that smells absolutely incredible from the moment it hits the pan. The sauce — built from coconut aminos, apple cider vinegar, and a touch of turmeric — gives everything a savory, slightly tangy glaze without a drop of soy sauce or any grain-based ingredient in sight. That matters a lot when you're navigating recipes that typically lean on soy sauce or Worcestershire, both of which can hide grain derivatives that don't work for everyone. Coconut aminos does all the heavy lifting here, delivering that deep umami flavor while keeping the ingredient list completely clean. Zucchini adds a tender, lightly golden bite that balances the richness of the turkey, and the arrowroot starch pulls the sauce together into a glossy, restaurant-worthy finish. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel genuinely special for something that comes together in a single skillet. It's the kind of meal you'll want on repeat.
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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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