Ginger-Garlic Turkey Skillet
Written by: Rachael DeVaux | Published on:
Photo courtesy of Eva Kolenko
Tip
Ingredients
1 tablespoon avocado oil
1 tablespoon sesame oil
1 pound ground turkey
1 small yellow onion, cut into 1⁄4-inch dice
1 medium red bell pepper, seeded and cut into 1⁄4-inch dice (or sub diced zucchini, shredded carrots, or chopped snap peas)
3 cloves garlic, minced
2 teaspoons minced fresh ginger
1⁄4 cup coconut aminos
1 tablespoon rice wine vinegar
1 tablespoon chili garlic sauce
1 teaspoon arrowroot powder
1⁄2 teaspoon sea salt
FOR SERVING:
1 head butter lettuce, leaves separated, washed, and gently patted dry
2 green onions, white and green parts, sliced (optional)
1⁄4 cup dry-roasted salted cashews, chopped (optional)
flaky salt (optional)
Directions
My weeknight hero is savory, tangy, and just the right amount of garlicky—perfect for when you want something fresh and flavorful, fast. Ground turkey and veggies cook up in one pan, and if you prep the recipe and wash your lettuce at the start of the week, you’ve got a solid work-from-home lunch ready to go, too.
1. In a large skillet, heat the avocado oil and sesame oil over medium heat. Add the ground turkey, breaking it into crumbles with a spatula. Cook for 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in the onion, bell pepper, garlic, and ginger and sauté for 3 to 5 minutes, until the onions are translucent and the peppers are slightly tender. Add the coconut aminos, vinegar, chili garlic sauce, arrowroot powder, and salt. Stir well and simmer for 2 minutes, until the sauce thickens and coats the turkey mixture.
2. Spoon the turkey mixture into the lettuce cups. If you like, top with green onions, cashews, and flaky salt, if using.
Excerpted from The High-Protein Plate: 100 Satisfying Everyday Recipes. Copyright © 2026, Rachael DeVaux. Photography copyright © 2026 by Eva Kolenko. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
Tip
Ingredients
1 tablespoon avocado oil
1 tablespoon sesame oil
1 pound ground turkey
1 small yellow onion, cut into 1⁄4-inch dice
1 medium red bell pepper, seeded and cut into 1⁄4-inch dice (or sub diced zucchini, shredded carrots, or chopped snap peas)
3 cloves garlic, minced
2 teaspoons minced fresh ginger
1⁄4 cup coconut aminos
1 tablespoon rice wine vinegar
1 tablespoon chili garlic sauce
1 teaspoon arrowroot powder
1⁄2 teaspoon sea salt
FOR SERVING:
1 head butter lettuce, leaves separated, washed, and gently patted dry
2 green onions, white and green parts, sliced (optional)
1⁄4 cup dry-roasted salted cashews, chopped (optional)
flaky salt (optional)