Chicken Cabbage Stir Fry

Ingredients

• 1-2 Tbsp. avocado oil or olive oil
• 8 oz. ground chicken
• 1-2 Tbsp. sesame oil
• 1 small yellow onion, diced
• 1 cup frozen peas and carrots
• 2 garlic cloves, minced, or more to taste
• 3 cups cabbage coleslaw mix
• 2 large eggs, lightly whisked
• 2-3 Tbsp. soy sauce
• 2 green onions, sliced
• Kosher salt and black pepper, to taste

Instructions

1. 1

   Heat avocado oil in a large non-stick skillet over medium-high heat. Add ground chicken and cook until no longer pink while breaking up the meat with a wooden spoon, about 3-5 minutes. Remove to a plate.

2. 2

   Reduce heat to medium. Add about a tablespoon of sesame oil to the pan and when hot, add the onions and frozen veggies. Cook until tender, about 4-5 minutes, while stirring occasionally. Stir in garlic and cook for 30 seconds or until fragrant.

3. 3

   Stir in coleslaw mix with a pinch of salt. Cook until tender, about 5-8 minutes. If the cabbage sticks to the pan, add another tablespoon of sesame oil or few tablespoons of water.

4. 4

   Create a well in the center of the skillet and add the whisked eggs. Quickly scramble until done.

5. 5

   Stir in chicken and soy sauce, and cook until heated through, 1-2 minutes. Taste for salt and pepper. Stir in green onions. Serve with avocado and Sriracha.