Description
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1 lb ground chicken
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2 tablespoons sesame oil
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1 tablespoon olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
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1 (14 oz) bag coleslaw mix
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1/4 cup low-sodium soy sauce
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1 tablespoon rice vinegar
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1 tablespoon sriracha (optional, for heat)
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2 green onions, sliced
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Sesame seeds, for garnish (optional)
Ingredients
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1 lb ground chicken
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2 tablespoons sesame oil
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1 tablespoon olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
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1 (14 oz) bag coleslaw mix
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1/4 cup low-sodium soy sauce
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1 tablespoon rice vinegar
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1 tablespoon sriracha (optional, for heat)
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2 green onions, sliced
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Sesame seeds, for garnish (optional)
Instructions
Heat sesame oil and olive oil in a large skillet over medium-high heat.
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Add diced onion and cook for 2–3 minutes until soft.
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Stir in garlic and ginger, cook for 30 seconds until fragrant.
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Add ground chicken and cook, breaking it apart, until fully cooked and browned.
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Stir in the coleslaw mix and cook for about 5 minutes, until cabbage is tender but still slightly crisp.
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Add soy sauce, rice vinegar, and sriracha. Stir to combine and cook for another minute.
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Remove from heat and top with green onions and sesame seeds.
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Serve warm in bowls.
Notes
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You can swap the ground chicken for ground turkey or pork.
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To make it gluten-free, use tamari instead of soy sauce.
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Add extra veggies like shredded carrots, mushrooms, or bell peppers if you’d like