Asian Ground Chicken Skillet
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 1⁄2 lb ground chicken
- 1⁄2 red onion
- 1⁄2 teaspoon kosher salt
- fresh ground black pepper
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 tablespoon ginger
- 1 small cabbage
- 2 tablespoons soy sauce
- 3 green onions
- 1 teaspoon spicy sesame oil
- 1 teaspoon rice vinegar
- 2 carrots
- 2 hearts of palm
- 3 thai chilies
directions
- 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.
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RECIPE SUBMITTED BY
David Hawkins
Newport Beach, California
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.