ASIAN GROUND CHICKEN SKILLET
I do many types of stir fry, some of which are just your classic chinese style. This one is a ground chicken variety which is very spicy and full of vegetables.
Provided by David Hawkins
Categories Poultry
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 15
Steps:
- Prep vegetables first by finely slicing the cabbage so that it has a stringy like texture. Shred the carrot, slice the hearts of palm into small coins, and cut the thai chilis into small rings by cutting crosswise. Slice the garlic into flat paper thin slices. Shred the ginger with a fine cheese grater. Slice the onion into thin strands, don't dice.
- Heat the oil in a large frying pan over medium-high heat until shimmering. Add the chicken and onion, and season with the salt and pepper.
- Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the onion is tender, about 8 minutes. Remove meat from the wok and set aside for a few minutes.
- Add the garlic, thai chili's and ginger and cook until fragrant, about 1 minute. Add the coleslaw mix and soy sauce and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Add the meat mixture back inches.
- Remove from the heat, add the scallions, sesame oil, and vinegar, and stir to combine. Taste and season with salt and pepper as needed. Remember, never heat the sesame oil, just use it to flavor the dish at the end.
Nutrition Facts : Calories 416.7, Fat 17, SaturatedFat 3.8, Cholesterol 97.5, Sodium 1912.8, Carbohydrate 43.1, Fiber 14.1, Sugar 19.9, Protein 30.2
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