Wheat Free Ginger-Scallion Turkey Skillet
This skillet is the kind of weeknight dinner that tastes like it took way more effort than it actually did — bold, fragrant, and deeply satisfying. Fresh ginger and garlic bloom in hot coconut oil alongside sliced scallions, building an aromatic base that makes the whole kitchen smell incredible before the turkey even hits the pan. Coconut aminos stand in for soy sauce here, delivering that savory, slightly sweet depth without any wheat or gluten concerns, so you get all the umami of a classic stir-fry-style dish with none of the label-reading stress. Arrowroot starch thickens the sauce into a glossy, clingy coating that pulls everything together beautifully. The zucchini adds a tender bite and a little color, keeping things light while still making the dish feel complete. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole thing up and make it feel genuinely restaurant-worthy. It comes together in one pan, which means less cleanup and more time actually enjoying dinner.
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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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