A delicious and easy Thai-inspired Whole30, Paleo and Low Carb dinner recipe!
Brown the turkey in oil in a large pan over medium-high heat until no longer pink. Drain the excess fat.
Add the mushrooms, garlic and water chestnuts, and cook together, stirring occasionally, until the mushrooms soften.
In a separate bowl, whisk together the coconut aminos, green onions, ginger, hot sauce and fish sauce, and over the turkey mixture and cook 1 minute.
Season to taste and serve with toppings and sauces ready to assemble.