So full of flavor, quick and so easy to make.
I highly recommend the Sweet-Sour Sauce made in Verona, Wisconsin which I found in a local grocery store.
I like to serve over rice (Basmati, Jasmine or Brown) and with my Edamame recipe.
1 Tbls. canola oil (I used canola oil)
1 clove garlic, minced
1 Tbls. fresh ginger, grated
1 lb. ground chicken
red pepper flakes, optional
1 Tbls. toasted sesame oil
1/2 medium onion, thinly sliced
1 c. carrot, shredded (adding more is optional)
1/2 sm. to med. green cabbage, thinly sliced (adding more is optional) - SEE NOTE
1/4 c. low sodium soy sauce (Kikkoman)
salt and pepper, to taste
sliced scallion onions, for garnish (optional)
sweet chili sauce for serving
In a large skillet, heat oil. Add garlic and ginger; cook 1 minute.
Add chicken and cook until done. At a pinch of red pepper flakes at this time, if using.
Push chicken to the side and add sesame oil.
Add onion slices, shredded carrots and sliced cabbage; stir to combine with meat.
Add soy sauce and cook until cabbage is tender. Season with salt and pepper.
Divide into 4 portions and serve with sweet chili sauce on top and a few scallion onions, if using.
Drizzle with sweet chili sauce to your liking.
Serves 4
To save time, you can substitute half of a cabbage head with a 10 oz. package of coleslaw with carrots (add more carrots). Be sure to wash slaw in vinegar and water (drain well and dry out on a baking pan lined with a towel in refrigerator). Store in airtight container until ready to cook.
Be sure to wash your cabbage. Remove the core, cut into 4 wedges. Soak in cold water with a little vinegar and baking soda. Rinse well and lay on a towel to let excess water drain. Turn a few times, then slice thin.
Use leftover to make coleslaw; check out my awesome variety of recipes using this link: Coleslaw Recipes.