Serves: 4
2 tbsp sesame or coconut oil 3 cloves of minced garlic ½ cup diced onion 2-3 tbsp of diced fresh ginger 1 pound ground chicken Salt and pepper 1 tbsp of sriracha or other hot sauce 14-oz bag of your favorite coleslaw mix (I like rainbow slaw) 3 tbsp of gluten-free soy sauce or coconut aminos 1 tbsp of vinegar (I use apple cider vinegar but rice vinegar is more authentic) Optional garnish: toasted sesame seeds. Heat the oil in a large skillet over medium-high heat. Toss in the garlic, onion and saute until the onion is soft. Add in the diced ginger and saute for 1-2 minutes. Stir in the ground chicken, a pinch of salt and pepper and the hot sauce. Keep cooking until the chicken is done. Next, stir in the coleslaw, coconut aminos and vinegar and continue until the coleslaw is tender. Sprinkle with optional sesame seeds and serve.
1 Comment
5/17/2019 10:03:22 pm
Honestly I really miss eating eggs. I am also convinced that it's really healthy and packed with vitamins and minerals. Even so I am trying my best to avoid it because nowadays we no longer know where all these eggs come from. If we have pets in the yard then maybe it's fine, it could be nothing. But if it came from a factory that murders all the male chicks then I will feel very sorry and I won't be able to sleep just thinking about all those gory details. That and I don't believe in organic animal products. To me it's all murder.
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