Step 1

Heat coconut oil in a large, deep skillet.  Add ground chicken and break up into small bits.  Cook until no longer pink.

Step 2

Add mushrooms, water chestnuts, green onion, and garlic to the pan.  Stir and cook for 1-2 minutes.

Step 3

In a small dish, combine sesame oil, fish sauce, coconut aminos, and ginger. Whisk well.

Step 4

Add coleslaw mix to the pan and stir to combine.  Pour sauce over mixture and cook, stirring often, for about 4-5 minutes.  Slaw should be wilted but still have a little crunch.

Step 5

Serve with additional green onions as a garnish, if desired.