Directions

• In a non-stick pan, heat the sesame oil and cook the ground chicken over medium-high heat until cooked through. This took about 5-6 mins. Drain any remaining liquid or grease from the pan.
• Add the bag of shredded cabbage mix, garlic, ginger, and coconut aminos (or soy sauce).
• Sauté the chicken and cabbage mixture for 3-4 mins until the cabbage is cooked through, but still crisp-tender.
• Mix in the green onions and use the green onions as a garnish on the top, if desired.
• Drizzle with a little sriracha sauce to increase the heat factor.