1 lb ground chicken breast
2 C shredded cabbage
1 medium purple onion (finely chopped)
1 Tbsp minced garlic
½ tsp fresh ginger (grated)
1 Tbsp olive oil
¼ C reduced sodium soy sauce
1 tsp toasted sesame oil
1 tsp rice vinegar
1 tsp sriracha sauce
Salt and pepper (to taste)
Heat olive oil in a wok over medium heat. Add the onions, sauteing for 1-2 minutes.
Add in the ground chicken, garlic, and ginger then allow them to cook.
While this is cooking, break up the ground chicken with a wooden spoon .
Continue to cook until the ground chicken is browned.
Take out the chicken mixture in the wok. Add in the shredded cabbage and cook for 4-5 minutes. ( Or until it is wilted and tender.)
Add back in the cooked ground chicken.
Add in the sesame oil, vinegar, and sriracha sauce. Stir to mix well.
Add salt and pepper to taste.
If desired add more sriracha sauce to taste.