This is a staple in my home and it’s so easy! As an added bonus it’s picky husband and kid approved!
2 tablespoons sesame oil
2 tablespoons olive oil
1 pound ground chicken (ground turkey or pork may be substituted)
1 small sweet Vidalia yellow onion
3 to 4 cloves garlic, finely minced or pressed
1 teaspoon ground ginger
one 16-ounce bag coleslaw mix (shredded green cabbage and carrots)
1/2 cup liquid aminos soy sauce substitute (or if you can’t find that: reduced-sodium soy sauce)
1/2 teaspoon freshly ground black pepper, or to taste
about 3 green onions sliced into thin rounds, for garnishing
1 tablespoon sesame seeds, optional for garnishing
1. To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.
2. Add the onions and cook for about 5 minutes or until tender; stir intermittently.
3. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
4. Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently.
5. Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately. Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.