Ingredients:

  • 1 pound (450g) ground chicken or turkey, lean (93% or leaner recommended)
  • 1 tablespoon (15ml) olive oil or sesame oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) fresh ginger, minced or grated
  • 1/4 cup (60ml) low-sodium soy sauce
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sriracha (or more to taste)
  • 1 teaspoon (5ml) sesame oil (optional)
  • 1/2 teaspoon ground black pepper
  • 1 (16 ounce / 450g) bag coleslaw mix (cabbage and carrots)
  • 1 (8 ounce / 225g) can sliced water chestnuts, drained and chopped (optional)
  • 2 green onions, thinly sliced (for garnish)
  • Sesame seeds (optional)
  • Chopped peanuts (optional)
  • Bean sprouts (optional)

Instructions:

  1. Heat the oil in a large skillet or wok over medium-high heat. Add the ground chicken or turkey and cook, breaking it up with a spoon, until browned and cooked through (internal temp 165°F/74°C). Drain off any excess fat.
  2. Add the chopped onion, garlic, and ginger to the skillet. Sauté for 2-3 minutes, or until fragrant.
  3. Stir in the soy sauce, rice vinegar, sriracha, sesame oil (if using), and black pepper.
  4. Add the coleslaw mix and water chestnuts (if using) to the skillet. Cook, stirring occasionally, until the cabbage is slightly softened, about 5-7 minutes.
  5. Remove from heat. Garnish with green onions, sesame seeds, and chopped peanuts (if using). Serve immediately.