Xanthan Gum Free Ginger-Scallion Turkey Skillet
This weeknight skillet is bold, fragrant, and deeply satisfying — the kind of meal that makes your kitchen smell incredible from the first minute the ginger and garlic hit the pan. Ground turkey gets broken down into tender, savory crumbles alongside zucchini that cooks up just golden at the edges, all pulled together with a glossy sauce built from coconut aminos, apple cider vinegar, and warm turmeric. The sauce gets its body from arrowroot starch rather than any gum-based thickener, so it clings beautifully to every bite without any of the additives that can sneak into store-bought sauces and seasoning blends. For anyone navigating a sensitivity to xanthan gum, that swap is the quiet hero of the whole dish — no compromise on texture, no hunting down specialty products. Fresh ginger layered with ground ginger gives the flavor real depth, while the scallions pull double duty as both an aromatic base and a bright, fresh garnish at the end. A squeeze of lime and a handful of cilantro right before serving lifts everything and keeps it feeling light despite how hearty it actually is. It's a one-pan dinner that genuinely earns a spot in the regular rotation.
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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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