Description
A heartwarming dish that brings warmth and comfort, perfect for a busy weeknight.
Ingredients
Scale
- 2 tbsp olive oil, divided
- 1 pound ground chicken
- 5 cups cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 2 tbsp coconut aminos or low sodium soy sauce
- 2 tsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp hoisin sauce
- 2 tsp chili garlic sauce, or more to taste
- Sesame seeds for serving, if desired
- Green onions for serving, if desired
Instructions
- Heat the oil: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Cook the chicken: Add the ground chicken and cook for 3-4 minutes until it’s browned and no longer pink. Drain any excess grease, then transfer the chicken to a plate and set aside.
- Sauté the veggies: In the same skillet, add the remaining tablespoon of olive oil. Add in the sliced cabbage and julienned carrots. Sauté over high heat until they are golden brown on the outside and tender, about 4-5 minutes.
- Add flavors: Stir in the minced ginger and garlic, sautéing for an additional minute until fragrant.
- Combine everything: Return the cooked chicken to the pan. Pour in the coconut aminos, sesame oil, rice wine vinegar, hoisin sauce, and chili garlic sauce. Toss well to coat the chicken and veggies evenly in the rich sauces.
- Serve: Dish out the mixture into bowls and sprinkle with sesame seeds and chopped green onions for a delightful garnish, if desired. Serve immediately and enjoy every comforting bite!
Notes
Chop veggies ahead of time for quicker prep. Adjust chili garlic sauce for desired spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg