Step 1

Heat olive oil in a large pan over medium heat.

Step 2

Add ground chicken breast to the pan and cook 5-7 minutes, or until completely cooked through. (There will likely be a bit of water at the bottom of the pan. Don’t drain it.)

Step 3

Next, add onion and cook an additional 4-5 minutes to soften slightly. It will begin to turn translucent.

Step 4

Add ginger and garlic and cook 1 minute more.

Step 5

Then, add grated carrot and 1/2 of the coleslaw mix. (Your pan will seem SUPER full)

Step 6

Drizzle with tamari and rice vinegar. Gently stir to coat. Cook 2-3 minutes or until cabbage starts to wilt a bit.

Step 7

Add remaining coleslaw mix and stir to coat. Cook 2-3 minutes until the cabbage is starting to soften.

Step 8

Stir in sesame oil and green onions and serve.