Ingredients
Scale
- 1–2 tbsp sesame oil
- 1–2 tbsp olive oil
- 1 lb ground chicken (or turkey/pork)
- 1 small sweet yellow onion, diced
- 3–4 garlic cloves, minced
- 1 tsp ground ginger
- 16 oz coleslaw mix (shredded cabbage and carrots)
- ½ cup reduced-sodium soy sauce
- ½ tsp black pepper
- ½ tsp salt, optional
- 3 green onions, sliced for garnish
- 1 tbsp sesame seeds, optional garnish
- Hoisin sauce or extra soy sauce, optional for serving
Instructions
- Heat oils in a large skillet over medium-high heat, cook ground chicken 4–5 minutes until browned, crumbling occasionally.
- Add onions, cook 5 minutes until tender.
- Add garlic and ginger, cook 1 minute until fragrant.
- Add coleslaw mix and soy sauce, season with pepper (and optional salt). Cook 5 minutes until cabbage wilts, stirring occasionally.
- Optional: add extra veggies like broccoli, bell peppers, or mushrooms to bulk up nutrients.
- Garnish with green onions, sesame seeds, and optional sauces. Serve immediately.
Notes
- Store airtight in fridge up to 5 days, or freeze up to 3 months.
- Reheat gently in microwave for ~30 seconds.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian-Inspired