Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground turkey (or chicken) (450g)
  • 1 medium onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 1 teaspoon) (6g)
  • 1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots) (397g)
  • 1/2 cup chopped green onions (scallions) (50g)
  • 1/4 cup chopped water chestnuts, drained (30g)
  • 2 tablespoons reduced-sodium soy sauce (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger) (3g)
  • 1/2 teaspoon red pepper flakes (optional) (1g)
  • Salt and pepper to taste
  • Sesame seeds, for garnish (optional) (5g)

Instructions:

  1. Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook until softened. Stir in garlic and cook until fragrant.
  2. Add ground turkey (or chicken) to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  3. Stir in coleslaw mix, green onions, and water chestnuts. Cook until the cabbage is slightly wilted but still has some crunch.
  4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes (if using).
  5. Pour the sauce over the meat and vegetables. Stir to combine. Bring to a simmer and cook for a few minutes, allowing the flavors to meld.
  6. Season with salt and pepper to taste. Garnish with sesame seeds, if desired. Serve immediately.