1 lb (16 ounces) ground chicken, turkey or pork 1 tablespoon minced garlic (about 3 cloves) 14 ounces shredded cabbage or coleslaw mix 2 cups broccoli florets (or 14 oz bag) 1/4 cup coconut aminos or low-sodium soy sauce 1 tablespoon grated peeled fresh ginger (or 1 teaspoon ground ginger) 1 tablespoon toasted sesame oil 1 tablespoons rice vinegar 2 tablespoons sliced green onions 1–2 teaspoons avocado oil, coconut oil, or olive oil 5 green onions, sliced 1 egg Optional toppings: sesame seeds, sriracha, sliced avocado, and/or fresh cilantro

In a small bowl, combine the coconut aminos, sesame oil, rice vinegar, garlic and ginger. Whisk to combine then set aside. Place a large skillet over medium heat. Add coconut oil or avocado oil. Cook green onions until softened, stirring occasionally. Add the chicken to the skillet, break it up with a large wooden spoon until the chicken is cooked through and no longer pink, stirring occasionally. (5-6 min) Increase the heat to medium-high. Add the broccoli slaw and sauce until the slaw is crisp-tender, stir occasionally. You can add a little water if you need more liquid. Make a well in the center of the skillet and add the egg. Scramble until done over low heat. For Serving Serve in bowls, and garnish with sesame seeds, sriracha, sliced avocado, or cilantro leaves.

20 Minutes