4 servings
1 1/2 teaspoons avocado oil
¾ cup red onion, chopped
2 garlic cloves, minced
2 tablespoon ginger fresh, peeled, grated or minced
1 LB ground chicken
1/2 teaspoon salt
¼ teaspoon black pepper
4 cups coleslaw mix
1 cup Broccoli, cut into florets
1 tablespoon coconut aminos or tamari
1/4 cup basil leaves chopped, for garnish
Heat the oil in a large skillet over medium-high heat. Add the onions, garlic, and ginger and sauté for two to three minutes until softened. Add the chicken, breaking it up as it cooks. Cook for five minutes. Season with salt.
Add the coleslaw and broccoli. Continue cooking, stirring occasionally, until the coleslaw has cooked down and the broccoli is tender, about five minutes. Add the coconut aminos or tamari, mix well. Adjust seasoning to taste with salt.
Divide evenly between plates and enjoy!
