Ingredients
Scale
- 1–2 tablespoons sesame oil
- 1–2 tablespoons olive oil
- 1 pound ground chicken
- 1 small sweet Vidalia yellow onion
- 3 to 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 (16-ounce) bag coleslaw mix
- 1/2 cup reduced-sodium soy sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 3 green onions, sliced
- 1 tablespoon sesame seeds (optional)
- Hoisin sauce or extra soy sauce (optional)
Instructions
- Add oils and ground chicken to a large skillet over medium-high heat and cook for 4–5 minutes until fully cooked, breaking it apart as it cooks.
- Add the chopped onion and cook for about 5 minutes until tender.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Add the coleslaw mix, drizzle soy sauce, add pepper and salt, and stir well. Cook for about 5 minutes until cabbage is tender.
- Optionally add extra vegetables like broccoli, peppers, or mushrooms.
- Garnish with green onions, sesame seeds, and extra sauce if desired. Serve immediately.
Notes
- Ready in just 15 minutes, making it perfect for busy weeknights.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Reheat gently in the microwave before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 271
- Sugar: 1 g
- Sodium: 1508 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 98 mg