Ingredients
- 2 tablespoons avocado oil
- 16 ounces ground chicken or turkey (93% lean/7% fat)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 (12-ounce) bag coleslaw mix (or about 1 ½ cups shredded cabbage and carrots)
- ⅓ cup coconut aminos
- ⅓ cup sliced scallions
- ¼ cup dry roasted cashews
- 1 tablespoon toasted sesame seeds
- Unsweetened or low-sugar sriracha
Garnish
- Lime wedges
- Fresh cilantro
Method
Step 1
Place a large deep skillet over medium-high heat. Once the pan is hot, add the avocado oil and ground chicken or turkey and brown for about 5 minutes, breaking up the ground meat using a wooden spoon.
Step 2
After the chicken or turkey has been browning, add the minced garlic and fresh ginger into the pan and continue to cook for 2 more minutes.
Step 3
Add the coleslaw mix and stir, cooking for around 3 more minutes. Add the coconut aminos and let the chicken and veggies soak up the flavors for 5 more minutes.
Step 4
Remove from heat and add the scallions. Toss.
Step 5
Top with roasted cashews and toasted sesame seeds, then drizzle sriracha on top of the skillet. Serve with optional lime wedges and cilantro on top.
Nutritional analysis per serving: Calories: 386, Total Fat: 24g, Saturated Fat: 5g, Cholesterol: 121mg, Fiber: 3g, Protein: 29g, Carbohydrates: 15g, Sodium: 462mg, Sugars: 8g, Net Carbs: 12g
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