Ingredients
- 2 tbsp sesame or coconut oil
- 3 cloves minced garlic
- ½ cup diced onion
- 2-3 tbsp diced fresh ginger
- 1 pound ground chicken
- salt and pepper
- 1 tbsp sriracha or other hot sauce
- 14 oz bag of your favorite coleslaw mix (I like rainbow slaw)
- 3 tbsp gluten-free soy sauce or coconut aminos
- 1 tbsp vinegar (I use apple cider vinegar but rice vinegar is more authentic)
- toasted sesame seeds (optional for garnish)
Servings:
Recipe Notes
Heat the oil in a large skillet over medium-high heat. Toss in the garlic, onion and saute until the onion is soft. Add in the diced ginger and saute for 1-2 minutes.
Stir in the ground chicken, a pinch of salt and pepper and the hot sauce. Keep cooking until the chicken is done. Next, stir in the coleslaw, coconut aminos and vinegar and continue until the coleslaw is tender.
Sprinkle with optional sesame seeds and serve.
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