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. 
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