1 lb ground chicken
1 tablespoon sesame oil
1 bag pre-shredded coleslaw blend (9 oz- 5 cups of cabbage)
2 teaspoon shredded ginger
2 teaspoon minced garlic
2 tablespoon soy sauce or coconut aminos
¼ cup sliced green onions
Sriracha sauce (optional)
In a non-stick pan, heat the sesame oil and cook the ground chicken over medium-high heat until cooked through. This took about 5-6 mins. Drain any remaining liquid or grease from the pan.
Add the bag of shredded cabbage mix, garlic, ginger, and coconut aminos (or soy sauce).
Sauté the chicken and cabbage mixture for 3-4 mins until the cabbage is cooked through, but still crisp-tender.
Mix in the green onions and use the green onions as a garnish on the top, if desired.
Drizzle with a little sriracha sauce to increase the heat factor.