Ingredients
Scale
- 1 lb ground chicken
- 4 cups coleslaw mix (cabbage and carrots)
- 3 green onions, sliced
- 4 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat. Add ground chicken, breaking it apart with a wooden spoon. Cook for about 5-7 minutes until browned.
- Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add coleslaw mix to the skillet and cook for 3-4 minutes until the vegetables are tender yet crisp.
- Pour in soy sauce, adding salt and pepper to taste. Stir everything together and cook for another 1-2 minutes.
- Just before serving, fold in sliced green onions and drizzle with sesame oil.
Notes
- For added flavor, consider incorporating bell peppers or other seasonal vegetables.
- To make this dish vegetarian, substitute ground chicken with tofu or tempeh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg