NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

2 cup shredded green cabbage

0.5 cup shredded carrots

1 tbsp minced fresh ginger

2 cloves minced garlic

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp sliced green onions

1 tsp sesame seeds

PREPARATION

• 1

  Place a large skillet over medium-high heat and add the ground chicken, breaking it into small crumbles with a wooden spoon.

• 2

  Season the chicken with sea salt and black pepper, cooking until it is fully browned and no longer pink.

• 3

  Add the minced ginger and garlic to the skillet, stirring constantly for about 60 seconds until the aromatics are fragrant.

• 4

  Toss in the shredded cabbage and carrots, sautéing for 3 to 4 minutes until the vegetables are slightly softened but maintain a fresh bite.

• 5

  Whisk together the coconut aminos, rice vinegar, and toasted sesame oil in a small bowl, then pour the mixture over the chicken and vegetables.

• 6

  Stir everything together for one final minute to allow the flavors to meld and the sauce to glaze the ingredients.

• 7

  Remove from the heat and transfer to a bowl, garnishing with sliced green onions and sesame seeds for a final touch of texture.