Ingredients:

  • 1 lb lean ground chicken
  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.5 cup green onions, sliced
  • 14 oz shredded cabbage
  • 1 cup carrots, julienned
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat the oil. Place your skillet over medium high heat and add 1 tbsp neutral oil until it shimmers and wisps of smoke appear. Note: This prevents the chicken from sticking.
  2. Sear the protein. Add 1 lb lean ground chicken to the pan. Cook 5 minutes until golden brown and no longer pink. Note: Resist the urge to stir constantly; let a crust form first.
  3. Aromatic infusion. Stir in 3 cloves minced garlic and 1 tbsp grated ginger. Cook 1 minute until the scent fills the room.
  4. Vegetable base. Toss in 14 oz shredded cabbage and 1 cup julienned carrots. Cook 3 minutes until the cabbage begins to wilt but remains bright.
  5. Whisk the sauce. In a small bowl, combine 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sriracha.
  6. Glaze the bowl. Pour the sauce over the mixture. Toss 2 minutes until the liquid coats everything in a velvety sheen.
  7. Final seasoning. Drizzle with 1 tbsp toasted sesame oil and toss once more. Note: Heat destroys the flavor of sesame oil, so keep this step fast.
  8. Garnish and serve. Remove from heat and top with 0.5 cup sliced green onions and 1 tsp toasted sesame seeds.