Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 pound ground turkey or chicken (454g), lean
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 bag (16 oz/454g) coleslaw mix (shredded cabbage and carrots)
  • 1 cup shredded carrots (optional, if you want extra) (approx. 100g)
  • 1/2 cup low-sodium chicken broth (120ml)
  • 3 tablespoons low-sodium soy sauce (45ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon brown sugar substitute (e.g., Swerve, Monk Fruit)
  • 1 teaspoon sriracha (or more, to taste) (5ml)
  • 1 teaspoon cornstarch (4g)
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey (or chicken) and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
  2. Add chopped onion, minced garlic, and grated ginger to the skillet. Sauté until the onion is softened and fragrant.
  3. Stir in the coleslaw mix and shredded carrots (if using). Cook until the cabbage is slightly softened but still has some crunch.
  4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar substitute, sriracha, cornstarch, and chicken broth.
  5. Pour the sauce over the meat and vegetables. Bring to a simmer and cook until the sauce has thickened slightly, stirring occasionally.
  6. Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately.