Ingredients
| Ingredient | Amount |
|---|---|
| Ground chicken | 1 lb |
| Coleslaw mix | 14 oz |
| Scallions | 1 bunch |
| Garlic | 3 cloves |
| Fresh ginger | 1 |
| Low-sodium soy sauce | 3 tbsp |
| Toasted sesame oil | 1 tbsp |
| Olive oil | 1 tbsp |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Heat 1 tbsp olive oil in a large skillet over medium-high. Add the ground chicken and cook, breaking it up, until no pink remains, 5–6 minutes.
- Add the minced garlic and about 1 tbsp grated ginger and cook 1 minute, until fragrant.
- Add the coleslaw mix and soy sauce. Toss and cook until the cabbage wilts but keeps a little crunch, 4–5 minutes.
- Off the heat, stir in the sesame oil and the sliced scallions. Serve as is, or over rice.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.
Chicken Egg Roll Bowl
Skinnytaste (Gina Homolka)
The high-protein, cabbage-forward method I leaned on.