1 1/2lb ground chicken
1 large sweet onion, finely chopped
2 tbsp sesame oil
1 1/2 tsp ginger, powdered
1/2tsp black pepper
4 garlic cloves, minced
1 tsp salt
1 tsp granulated Stevia
1/2 tsp crushed red pepper
2 tbsp white wine
1/3 cup beef broth
9 cups coleslaw mix(with carrots and red cabbage)
1 ½ cup shredded carrots
1-2 tbsp of low sodium soy sauce or coconut aminos
4 green onions, thinly sliced
Cook the chicken in a large skillet until browned; breaking into small pieces with a spoon as it cooks.
Add the onions, garlic and sesame oil. Cook until the onions afre translucent. Reduce the heat to medium.
Add the ginger, black pepper, salt, Stevia, red pepper, wine and broth to the skillet and stir to combine.
Add the coleslaw mix and the carrots and cook until the vegetables begin to soften.
Add the soy sauce to taste and serve!