20-minute ground turkey skillet with  green beans

reader reviews

“I threw in a couple slices shiitakes and served over steamed rice with toasted sesame seeds. Delish!” - Laurel “I made this last night. It was a hit with both my husband & my preschooler, so it’ll go into the regular rotation.” - Chandra


For the skillet: olive oil ground turkey salt green beans For the sauce: garlic cloves fresh ginger honey chicken stock lime juice tamari (or soy sauce) arrowroot powder (or cornstarch)

about this recipe

gluten-free dairy-free whole30 & paleo friendly

This 20-minute ground turkey skillet with green beans comes together in just one pan! It’s savory, satisfying, and packed full of Asian-inspired flavors. Asparagus or broccoli florets can easily be substituted for the greens beans. My top tip? Double this quick and easy recipe. You’ll want leftovers!



Heat olive oil in a large skillet or pan. Add the turkey, sprinkle with salt, and cook on medium-high until browned and cooked through, flipping once or twice, about 8-10 minutes.



Remove the turkey and set aside, leaving any browned bits in the pan. To the same pan, add an additional tablespoon of oil, the green beans and salt. Cook on medium high, flipping once or twice, until the green beans are browned and slightly tender.



While the turkey and green beans are cooking, make the sauce by combining and whisking together the garlic, ginger, honey, stock, lime juice or vinegar, and tamari until smooth.



Just before adding the sauce, whisk in the arrowroot powder until very smooth.



Add the turkey back to the pan with the green beans. Pour in the sauce, turn the heat to medium, and simmer until the sauce thickens, about 1-2 minutes. If you want a thinner sauce, add a splash more chicken stock.

ways to serve this skillet dinner:

Serve warm sprinkled with optional toppings - like sesame seeds, cilantro, green onion and hot sauce. Enjoy as-is or on top of rice, quinoa, or cauliflower rice to make a delicious savory grain bowl!

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