- 1 lb ground dark meat chicken
- 1 tbsp minced fresh ginger
- 4 cups coleslaw mix (shredded cabbage and carrot)
- 1⁄4 cup finely chopped scallions
- 1⁄2 tsp garlic powder
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp avocado oil
- 1 tbsp sugar-free sriracha or chili garlic sauce
- Heat avocado oil in a large skillet over medium heat. Add ground chicken, cooking until browned and crumbled with a wooden spoon. This step enhances the flavor and ensures the chicken remains juicy and tender.
- Stir in minced ginger and garlic powder, cooking until fragrant. This step is key for infusing the dish with a classic stir-fry flavor, as the ginger takes the taste to the next level.
- Add coleslaw mix and chopped scallions to the skillet. Stir and cook for 4-5 minutes, until the cabbage is slightly wilted but retains a bit of crunch. Be careful not to overcook—maintaining a crisp texture is essential for contrast.
- Pour in the coconut aminos, sesame oil, and rice vinegar, stirring to blend the flavors. Cook for another 2 minutes until the ingredients are well-coated and the flavors meld.
- Season with salt, pepper, or more coconut aminos to taste. For a spicy kick, add some sugar-free sriracha or chili garlic sauce.
- Serve over cauliflower rice for a low-carb, hearty meal. Garnish with sesame seeds for an added layer of flavor and crunch.
Cauliflower Rice Recipe Bonus
- 1 medium cauliflower
- 1 teaspoon extra-virgin olive oil
- ½ cup chopped scallions
- Juice of ½ lime
- Sea salt and freshly ground black pepper
- Ensure the cauliflower is completely dry before use. Cut it into large pieces, including the cores if desired, but discard the leaves or set them aside for another use. Place the cauliflower in a food processor and pulse until it reaches a rice-like texture. Work in batches if needed, being careful not to over-process, as this can result in a mushy texture. Use the riced cauliflower in any recipe that specifically calls for it, following the remaining instructions of that recipe.
- If serving the cauliflower as a side dish or a substitute for regular rice, I recommend lightly cooking and seasoning it to remove any raw taste. In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the scallions and riced cauliflower, sautéing for about 3 to 5 minutes until heated through. Season with salt, pepper, and a squeeze of lime juice to balance any bitterness from the raw cauliflower.
