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Makes 4 servings
Ingredients
- 2 tablespoons avocado oil
- 16 ounces ground chicken or turkey
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 (12-ounce) bag coleslaw mix (or about 1 ½ cups shredded cabbage and carrots)
- ⅓ cup coconut aminos
- ⅓ cup sliced scallions
- ¼ cup dry roasted cashews
- 1 tablespoon toasted sesame seeds
- Unsweetened or low-sugar sriracha
- Lime wedges (optional)
- Fresh cilantro (optional)
Directions
1. Place a large deep skillet over medium-high heat. Once the pan is hot, add the avocado oil and ground chicken or turkey and brown for about 5 minutes, breaking up the ground meat using a wooden spoon.
2. After the chicken or turkey has been browning, add the minced garlic and fresh ginger into the pan and continue to cook for 2 more minutes.
3. Add the coleslaw mix and stir, cooking for around 3 more minutes. Add the coconut aminos and let the chicken and veggies soak up the flavors for 5 more minutes.
4. Remove from heat and add the scallions. Toss.
5. Top with roasted cashews and toasted sesame seeds, then drizzle sriracha on top of the skillet. Serve with optional lime wedges and cilantro on top.Enjoy!
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