Ingredients

The following ingredients have 4 Servings
  • 1 lb ground turkey or chicken
  • 2 teaspoons fresh ginger (grated or minced)
  • ¼ cup yellow onion (chopped)
  • 2-4 cloves garlic (minced (about 1 Tablespoon))
  • 2 teaspoons toasted sesame oil
  • 1 12 - 14 oz packaged coleslaw mix (or broccoli slaw)
  • 3 Tablespoons coconut aminos (or low-sodium tamari or soy sauce)
  • 1 teaspoon sambal oelek (also called Huy Fong chili paste)
  • 2 green onions (chopped)
  • sriracha (for serving (optional))
  • sesame seeds and chopped cilantro (for garnish (optional))
  • cooked cauliflower rice (for serving (optional))

Instruction

  • Brown ground turkey or chicken in a large skillet. Break meat into smaller pieces as it cooks using a wooden spoon or spatula and season liberally with salt and pepper. Cook for about 6-8 minutes or until the meat is no longer pink. Remove from heat and transfer to a bowl.
  • In the same skillet over medium heat, add sesame oil. Once hot, add onion, garlic and ginger and cook until fragrant, about 3-5 minutes. Add coleslaw mix into the skillet. Toss and add coconut aminos and sambal oelek. Cook for another 3-5 minutes or until cabbage is tender.
  • Add cooked meat back to the pan. Taste and add more coconut aminos or sambal, if needed.
  • Portion into bowls and top each with green onions and a drizzle of sriracha, sesame seeds and cilantro. Feel free to serve over cooked cauliflower rice for more volume and veggies.