Ingredients:

  • 450g lean ground chicken breast
  • 30 ml avocado oil
  • 3 cloves garlic, minced
  • 30 grams fresh ginger, grated
  • 5 grams ground turmeric
  • 2.5 grams freshly cracked black pepper
  • 600 grams shredded cabbage
  • 150 grams shredded carrots
  • 4 green onions, sliced
  • 80 ml coconut aminos
  • 15 ml toasted sesame oil
  • 15 ml rice vinegar

Instructions:

  1. Prep the aromatics. Mince the garlic, grate the ginger, and slice the green onions, keeping the white parts separate from the green tops. Note: This prevents the delicate greens from burning.
  2. Heat the oil. Add the avocado oil to a large skillet over medium high heat until it shimmers and wisps of steam appear.
  3. Sear the chicken. Add the ground chicken breast, breaking it into small crumbles with a wooden spoon.
  4. Brown the meat. Cook for 5 to 6 minutes until the edges are golden and no pink remains.
  5. Bloom the spices. Stir in the garlic, ginger, turmeric, black pepper, and the white parts of the onions.
  6. Aromatize the pan. Sauté for 1 minute until the kitchen smells like a fragrant ginger garlic heaven.
  7. Wilt the vegetables. Toss in the shredded cabbage and carrots, stirring constantly to coat in the spice mixture.
  8. Flash cook the greens. Sauté for 3 to 4 minutes until the cabbage is bright green and slightly softened but still has a snap.
  9. Deglaze and glaze. Pour in the coconut aminos, rice vinegar, and toasted sesame oil.
  10. Final toss. Cook for 1 more minute until the liquid has reduced and thinly coats every strand of cabbage.