Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Serves: 4
2 tablespoons sesame oil
1 tablespoons olive oil
1 tablespoon rice wine vinegar
2 tablespoons lower-sodium soy sauce
2 tsp minced garlic
1 tablespoon minced ginger
1 pound ground chicken (or beef)
½ teaspoon ground black pepper
6 cups coleslaw mix
8 green onions, chopped
In a large skillet over medium heat, whisk together the sesame oil, olive oil, rice wine vinegar, soy sauce, garlic, and ginger. Add ground chicken. Break apart and cook ground chicken in sauce until cooked through. Add pepper and stir to combine. Stir in coleslaw mix and cook just until cabbage and carrots start to become tender, about 3-5 minutes. Garnish with chopped green onions and serve.
Per Serving: Calories 239 | Fat 23g | Carb 4g | Fiber 3g | Sugar 14g | Protein 36.5g
