Ingredients
Main Ingredients
- 1 lb ground chicken
- 1 tablespoon sesame oil or olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
- 1 (14 oz) bag coleslaw mix (shredded cabbage & carrots)
- 3 tablespoons soy sauce or coconut aminos
- 1 teaspoon rice vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Garnish
- Green onions
- Sesame seeds
Instructions
- Heat the Oil: Warm 1 tablespoon of sesame oil or olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Cook the Chicken: Add 1 lb of ground chicken to the skillet, breaking it up with a spoon, and cook until it’s fully cooked through and no longer pink, about 5-7 minutes.
- Add Aromatics: Stir in 3 cloves of minced garlic and 1 teaspoon of grated fresh ginger, cooking for 30 seconds until fragrant to boost the flavor base.
- Incorporate Vegetables: Add a 14 oz bag of coleslaw mix (shredded cabbage and carrots) to the skillet, stirring everything together to combine evenly.
- Season the Dish: Pour in 3 tablespoons soy sauce or coconut aminos and 1 teaspoon rice vinegar. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and optional ¼ teaspoon crushed red pepper flakes for heat.
- Cook the Vegetables: Continue cooking for 5–7 minutes, stirring often, until the cabbage is tender but still slightly crisp, maintaining a good texture.
- Adjust Flavors: Taste the dish and adjust seasoning as needed to balance saltiness or spice according to preference.
- Garnish and Serve: Remove from heat and garnish with chopped green onions and sesame seeds before serving to add freshness and crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Carb, Gluten Free (use gluten-free soy sauce)
