Ingredients:

  • 1 pound (454g) ground turkey or lean ground pork (at least 93% lean)
  • 1 tablespoon (15ml) olive oil or sesame oil
  • 1 medium yellow onion, finely diced (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon/3g)
  • 1 inch (2.5cm) piece of fresh ginger, peeled and minced (approx. 1 tablespoon/6g)
  • 1 (16 ounce/454g) bag coleslaw mix (shredded cabbage and carrots)
  • 1/2 cup (120ml) chicken broth (low sodium)
  • 1/4 cup (60ml) soy sauce (low sodium)
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) honey or maple syrup (or zero-calorie sweetener equivalent)
  • 1 teaspoon sesame oil (optional, for extra flavour)
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • Salt and black pepper to taste
  • Sesame seeds (optional)
  • Chopped green onions (optional)
  • Sriracha (optional)

Instructions:

  1. Heat oil in the skillet over medium-high heat. Add ground protein and cook, breaking it up with a spoon, until browned and cooked through (internal temperature 165°F/74°C). Drain any excess grease.
  2. Add diced onion, minced garlic, and minced ginger to the skillet. Sauté until softened and fragrant (about 3-5 minutes).
  3. Add coleslaw mix and chicken broth to the skillet. Stir to combine.
  4. Cover the skillet and simmer until the cabbage is tender-crisp (about 5-7 minutes).
  5. In a small bowl, whisk together soy sauce, rice vinegar, honey (or sweetener), optional sesame oil, and optional red pepper flakes.
  6. Pour the sauce over the cabbage mixture. Stir to combine. Simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
  7. Season with salt and pepper to taste. Serve hot, garnished with sesame seeds and chopped green onions, if desired.