INGREDIENTS
1 lb. ground chicken or turkey
1–2 tsp. avocado or coconut oil
8 green onions, sliced; white/light green and green parts separated
3 tsp. grated fresh ginger (may sub 1 tsp. ground ginger)
5 cloves garlic, minced
2 12-ounce bags Mann’s Broccoli Cole Slaw (May substitute broccoli slaw or bagged cole slaw mix of choice)
½ cup coconut aminos, plus more for serving
3 Tbsp. toasted sesame oil
2 Tbsp. rice vinegar
½ tsp. Chinese 5-spice powder
Optional: Sesame seeds and/or fresh cilantro
INSTRUCTIONS
In a bowl, combine coconut aminos, sesame oil, rice vinegar and Chinese 5-spice powder. Whisk to combine then set aside.
Place a large skillet over medium heat. When pan is hot add the oil and white/light green parts of onions only. Stir fry for 3-4 minutes or until onions start to soften.
Add garlic and ginger and stir fry an additional 1 minute.
Add ground chicken (or turkey). Use a spoon or spatula to break meat up into small pieces. Continue cooking 7-8 minutes, stirring occasionally, until meat is cooked through and no longer pink.
Increase heat to medium-high. Add broccoli cole slaw and sauce (from step 1). Stir fry 6-7 minutes or until slaw is crisp tender or to your liking.
Stir in reserved sliced green onion tops. Remove from heat and garnish with sesame seeds and/or cilantro.
Serve with additional coconut aminos or hot sauce, if desired.
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