Step 1

Whisk together the sauce ingredients in a small bowl. Set aside.

Step 2

In a large non-stick skillet, heat 1 tablespoon of oil over medium-high heat. When hot, add ground chicken and cook until no longer pink, breaking up the meat with a spoon. Transfer to a bowl with a slotted spoon. Drain juices from pan and wipe clean.

Step 3

Add remaining 2 tablespoons of oil. When hot, add coleslaw mix and carrots and cook until tender-crisp, stirring constantly, about 3-4 minutes. If veggies begin to burn, reduce the heat. The goal here is to get the cabbage tender-crisp.

Step 4

Add chicken and sauce. Season with salt and pepper to taste. Cook for few minutes until heated through.

Step 5

Stir in green onions and cilantro. Serve topped with more cilantro and hot chili sauce. I also like to add a squeeze of fresh lime juice.