Ingredients
Scale
- 2 tablespoons neutral oil, divided
- 1 pound ground chicken
- Fine sea salt and freshly-ground black pepper, to taste
- 4 scallions, thinly sliced
- 3 large cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 1 (14-ounce) bag cole slaw mix
- 3 large eggs, whisked
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- ½ teaspoon toasted sesame oil
- Furikake seasoning (or toasted sesame seeds), for garnish
- (Optional) rice or noodles, for serving
Instructions
- Cook the Chicken: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until browned. Break it into crumbles with a wooden spoon. Once cooked through, transfer to a clean bowl and set aside.
- Sauté the Vegetables: Add the remaining oil, white parts of scallions, garlic, and ginger to the skillet. Stir constantly for 1 minute. Then, add the cole slaw mix and sauté for about 2 minutes until slightly softened.
- Scramble the Eggs: Push the cole slaw mixture to one side of the pan. Pour in the whisked eggs on the other side and cook until scrambled. Break them into small pieces as they cook.
- Combine Ingredients: Return the cooked chicken to the skillet. Stir in hoisin sauce, soy sauce, sesame oil, and the green parts of the scallions. Toss everything together until evenly coated in the flavorful sauce.
- Serve and Garnish: Dish out warm into bowls over rice or noodles if desired. Sprinkle with furikake or toasted sesame seeds for the finishing touch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes