Ingredients
Scale
- 1-2 tbsp sesame oil
- 1-2 tbsp olive oil
- 1 lb ground chicken (or turkey/pork)
- 1 small Vidalia yellow onion, diced
- 3-4 cloves garlic, minced
- 1 tsp ground ginger
- 16 oz coleslaw mix (shredded cabbage and carrots)
- 1/2 cup reduced-sodium soy sauce
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt (optional)
- 3 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (optional garnish)
- Hoisin sauce or extra soy sauce (optional)
Instructions
- Heat oils in a large skillet over medium-high heat. Add ground chicken and cook 4-5 minutes, crumbling as you go.
- Add onion and cook 5 minutes until tender.
- Add garlic and ginger, cook 1 minute until fragrant.
- Add coleslaw mix and drizzle with soy sauce, season with salt and pepper. Cook 5 minutes until cabbage is wilted.
- Garnish with green onions, sesame seeds, and optional sauces. Serve immediately with rice or cauliflower rice.
Notes
- Store leftovers airtight in the fridge up to 5 days or freeze up to 3 months.
- Reheat gently in microwave for about 30 seconds or until warmed through.
- Optional: add extra vegetables like broccoli, bell peppers, mushrooms, or pea pods for more nutrition.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet Stir-Fry
- Cuisine: Asian-Inspired